Make your own bacon and ham and other salted, smoked and cured meats
$48.63
- Paperback
208 pages
- Release Date
13 December 2016
Summary
There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
Book Details
| ISBN-13: | 9781845285920 |
|---|---|
| ISBN-10: | 1845285921 |
| Author: | Paul Peacock |
| Publisher: | Little, Brown Book Group |
| Imprint: | Robinson |
| Format: | Paperback |
| Number of Pages: | 208 |
| Release Date: | 13 December 2016 |
| Weight: | 170g |
| Dimensions: | 197mm x 127mm x 14mm |
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About The Author
Paul Peacock
Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio’s Gardener’s Question Time, he also writes a regular gardening column for The Daily Mirror as ‘Mr. Digwell’ and has contributed to countless gardening and cookery magazines.
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