Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
by Various 2021-01-07 16:07:05
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This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illus... Read more
This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: ''Beef Salted and Smoked''; ''Pork''; ''Salted Basket of Beef''; ''Salted Ox Tongue''; ''Salted and Smoked Ox Tongue''; ''Pottings Poultry - Game - Fish''; ''Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat''; ''Fish Preserved in Tins''; ''Tinned Fish''; and ''Meats, Poultry and Fish''. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food. Less
  • File size
  • Print pages
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  • Publication date
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  • ISBN
  • 8.5 X 5.5 X 0.34 in
  • 144
  • Read Books
  • January 14, 2011
  • English
  • 9781446531815
Author
Book content is as a result of a concerted effort and can therefore not be attributed to one particular author....
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