James Robinson

The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes (eBook, ePUB)

With Many Useful Miscellaneous Receipts and Full Directions for the Construction of an Economical Drying-Chimney and Apparatus on an Entirely Original Plan

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Read Books Ltd.
• Seitenzahl: 168
• Erscheinungstermin: 6. Mai 2015
• Englisch
• ISBN-13: 9781473394087
• Artikelnr.: 43137186

Autorenporträt

James Robinson was awarded his doctorate from Queen's University Belfast. He is the author of Pentecostal Origins: Early Pentecostalism in Ireland in the Context of the British Isles (2005) and Divine Healing: The Formative Years, 1830-1890 (2011).