We have over a million books in stock

Bookbot
The book is currently out of stock

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

With Many Useful Miscellaneous Receipts (1847)

Authors

168 pages

More about the book

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.

Parameters

ISBN
9781437286724

Categories

Book variant

2008, paperback

Book purchase

We’ll notify you via email once we track it down.