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Cured : Slow Techniques for Flavoring Meat, Fish and Vegetables by Lindy Wildsmith - Lindy Wildsmith
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Lindy Wildsmith:

Cured : Slow Techniques for Flavoring Meat, Fish and Vegetables by Lindy Wildsmith - used book

ISBN: 9781440205125

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 ch… More...

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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 - used book

ISBN: 9781440205125

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 ch… More...

used in stock. Shipping costs:zzgl. Versandkosten., plus shipping costs
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3
Cured: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw - Wildsmith, Lindy
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Wildsmith, Lindy:
Cured: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw - Paperback

2010

ISBN: 9781440205125

Krause Pubns Inc, Taschenbuch, 287 Seiten, Publiziert: 2010-09-05T00:00:01Z, Produktgruppe: Buch, 2.65 kg, Kochen nach Art der Zubereitung, Kochen & Genießen, Kategorien, Bücher, Fleisch,… More...

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Cured: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw - Wildsmith, Lindy
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Wildsmith, Lindy:
Cured: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw - Paperback

2010, ISBN: 9781440205125

Krause Pubns Inc, Taschenbuch, 287 Seiten, Publiziert: 2010-09-05T00:00:01Z, Produktgruppe: Buch, 2.65 kg, Kochen nach Art der Zubereitung, Kochen & Genießen, Kategorien, Bücher, Fleisch,… More...

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

2010, ISBN: 9781440205125

Paperback, Gebraucht, guter Zustand, [PU: Krause Publ]

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Details of the book
Cured: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw
Author:
Title:
ISBN:

9781440205125


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: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw


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

Book in our database since 2010-03-31T04:58:50-04:00 (New York)
Detail page last modified on 2023-08-05T06:33:51-04:00 (New York)
ISBN/EAN: 9781440205125

ISBN - alternate spelling:
1-4402-0512-4, 978-1-4402-0512-5
Alternate spelling and related search-keywords:
Book author: lindy wildsmith
Book title: vegetables, fishes, fish, meat, cured slow, spiced

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