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Cured: Slow techniques for flavoring meat, fish and vegetables
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More Related Forum Threads and Articles ›Cured: Slow techniques for flavoring meat, fish and vegetables
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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| Detail | Value |
|---|---|
| Author | Lindy Wildsmith |
| Binding | Paperback |
| Dewey Decimal Number | 641 |
| EAN | 9781440205125 |
| ISBN | 1440205124 |
| Label | Krause Publications |
| Languages | English |
| List Price | $30.00 |
| Manufacturer | Krause Publications |
| Number Of Items | 1 |
| Number Of Pages | 224 |
| Product Group | Book |
| Product Type Name | ABIS_BOOK |
| Publication Date | 2010-07-29 |
| Publisher | Krause Publications |
| Studio | Krause Publications |
| Title | Cured: Slow techniques for flavoring meat, fish and vegetables |
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