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the Whole Art of Curing, Pickling and Smoking Meat Fish both British Foreign Modes: With Many Useful Miscellaneous Receipts Full Directions for Construction an Economical Drying-Chimney Apparatus on Entirely Original Plan
Barnes and Noble
the Whole Art of Curing, Pickling and Smoking Meat Fish both British Foreign Modes: With Many Useful Miscellaneous Receipts Full Directions for Construction an Economical Drying-Chimney Apparatus on Entirely Original Plan
Current price: $19.99
Barnes and Noble
the Whole Art of Curing, Pickling and Smoking Meat Fish both British Foreign Modes: With Many Useful Miscellaneous Receipts Full Directions for Construction an Economical Drying-Chimney Apparatus on Entirely Original Plan
Current price: $19.99
Size: Paperback
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This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a fantastic addition to culinary collections. Contents include: "Bloaters", "Dutch Salmon", "Dutch Herrings", "Smoked Sprats", "Smoked Mackerel", "Dried Whitebait", "Kippered Haddocks", "Smoked Eels", "Sprats as Anchovies", "Smoked pilchards as Sardinias", "Pilchards, Preserved in Butter", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.