Home Smoking and Curing - Erlandson, Keith
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Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.

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Produktbeschreibung
Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.
Autorenporträt
Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.