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Make Your Own Bacon And Ham And Other Salted, Smoked And Cured MeatsStock informationGeneral Fields
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DescriptionThere 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. Promotion infoA competitively priced and authentic guide to preserving meat at home. Author descriptionPaul 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. |