Home book of smoke-cooking meat, fish & game

For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.

First sentence: THERE HAS LATELY OCCURRED a powerful upsurge of interest in traditional arts and crafts.

Year

1971

Language

English

Publisher

Pyramid Books

Editions

2

Pages

171

ISBN

9780515036381

Data source: Wikidata