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Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables

Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables Cover

 

Synopses & Reviews

Synopsis:

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.

Product Details

ISBN:
9781440205125
Publisher:
Krause Publications
Subject:
Specific Ingredients - Meat
Author:
Wildsmith, Lindy
Subject:
Cooking and Food-Meats
Publication Date:
20100731
Binding:
TRADE PAPER
Language:
English
Pages:
250
Dimensions:
10.70x8.36x.86 in. 2.65 lbs.

Related Subjects


Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » General
Cooking and Food » Methods » Preserving

Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables
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$ In Stock
Product details 250 pages Krause Publications - English 9781440205125 Reviews:
"Synopsis" by , 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.
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