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Lowest price: 3.06 €, highest price: 33.70 €, average price: 14.34 €
Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables - Lindy Wildsmith
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Lindy Wildsmith:

Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables - Paperback

ISBN: 1440205124

[SR: 1004974], Taschenbuch, [EAN: 9781440205125], Krause Pubn Inc, Krause Pubn Inc, Book, [PU: Krause Pubn Inc], Krause Pubn Inc, 1317050031, Fleisch, 1317045031, Kochen nach Zutaten, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Cured: Slow techniques for flavoring meat, fish and vegetables - Lindy Wildsmith
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Lindy Wildsmith:

Cured: Slow techniques for flavoring meat, fish and vegetables - Paperback

2010, ISBN: 9781440205125

ID: 550573626

Krause Publications, 2010-09-05. Paperback. Used:Good. Buy with confidence. Excellent Customer Service & Return policy. Ships Fast. Expedite Shipping Available., Krause Publications, 2010-09-05

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Cured: Slow techniques for flavoring meat, fish and vegetables - Lindy Wildsmith
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Lindy Wildsmith:
Cured: Slow techniques for flavoring meat, fish and vegetables - Paperback

ISBN: 9781440205125

ID: 886143625

Krause Publ. Paperback. GOOD. Gently used may contain ex-library markings, possibly has some light highlighting, textual notations, and or underlining. Text is still easily readable., Krause Publ

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Cured: Slow techniques for flavoring meat, fish and vegetables - Wildsmith, Lindy
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Cured: Slow techniques for flavoring meat, fish and vegetables - used book

ISBN: 1440205124

ID: 18740790436

[EAN: 9781440205125], Gebraucht, [PU: Krause Publ], Cooking|Specific Ingredients|Meat, A readable copy. All pages and cover are intact. The book has moderate to heavy wear.

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Cured: Slow techniques for flavoring meat, fish and vegetables - Wildsmith, Lindy
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Wildsmith, Lindy:
Cured: Slow techniques for flavoring meat, fish and vegetables - Paperback

2010, ISBN: 9781440205125

ID: 385659775

Krause Publ. Paperback. 1440205124 . New. 2010., Krause Publ, 2010

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Details of the book
Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables
Author:

Wildsmith, Lindy

Title:

Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables

ISBN:

1440205124

Today, with fridges, freezers and vacuum packaging you don't need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. Learn the treasured age-old techniques for smoking, salting, spicing, marinating, spicing, drying, pickling and potting by following detailed step-by-step instructions, guidelines, hints, tips and artfully displayed color photos. Whether you're a home cook, fishermen, wild game hunter or an inspiring chef, you can give as much of yourself as you like to these artisan crafts.

Details of the book - Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables


EAN (ISBN-13): 9781440205125
ISBN (ISBN-10): 1440205124
Paperback
Publishing year: 2010
Publisher: KRAUSE PUBN INC
250 Pages
Weight: 1,202 kg
Language: eng/Englisch

Book in our database since 31.03.2010 10:58:50
Book found last time on 01.08.2016 01:32:04
ISBN/EAN: 1440205124

ISBN - alternate spelling:
1-4402-0512-4, 978-1-4402-0512-5

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