The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes

With Many Useful Miscellaneous Receipts (1847)

Autori

• James Robinson

Parametri

Pagine

168pagine

Tempo di lettura

6ore

• Libri di cucina

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Focusing on the preservation of meat and fish, this comprehensive guide outlines various methods such as curing, pickling, and smoking, highlighting both British and foreign techniques. Each chapter details specific preservation methods, including the use of salt, vinegar, and smoke, while also offering miscellaneous recipes for enhancing flavors. Additionally, it provides instructions for constructing an economical drying chimney. This invaluable resource is essential for anyone interested in mastering the art of food preservation.

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Lingua: Inglese

Pubblicato: 2008

(In brossura)