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Focusing on the art of food preservation, this vintage guide offers detailed methods for preserving fish and meat through techniques like tinning, canning, salting, and smoking. It features a variety of recipes and articles, with chapters dedicated to specific meats and preservation methods, all presented in clear language and accompanied by illustrations. This modern edition includes a specially commissioned introduction, making it a valuable resource for both contemporary readers and collectors of culinary literature.
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Preserving Meat and Fish - Tinning, Canning, Salting and Smoking, Various
- Language
- Released
- 2011
- product-detail.submit-box.info.binding
- (Paperback)
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- Title
- Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
- Language
- English
- Authors
- Various
- Publisher
- Vintage Cookery Books
- Released
- 2011
- Format
- Paperback
- Pages
- 144
- ISBN13
- 9781446531815
- Category
- Cookbooks
- Description
- Focusing on the art of food preservation, this vintage guide offers detailed methods for preserving fish and meat through techniques like tinning, canning, salting, and smoking. It features a variety of recipes and articles, with chapters dedicated to specific meats and preservation methods, all presented in clear language and accompanied by illustrations. This modern edition includes a specially commissioned introduction, making it a valuable resource for both contemporary readers and collectors of culinary literature.