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Cover: 9780091927608 | Home Smoking and Curing: How to Smoke-Cure Meat, Fish and Game | Buch
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Home Smoking and Curing
How to Smoke-Cure Meat, Fish and Game
Buch von Keith Erlandson
Sprache: Englisch

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Beschreibung
In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.
In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.
Über den Autor
Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.
Details
Erscheinungsjahr: 2009
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780091927608
ISBN-10: 0091927609
Sprache: Englisch
Einband: Gebunden
Autor: Erlandson, Keith
Hersteller: Ebury Press
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 201 x 135 x 18 mm
Von/Mit: Keith Erlandson
Erscheinungsdatum: 01.02.2009
Gewicht: 0,227 kg
Artikel-ID: 101812535
Über den Autor
Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.
Details
Erscheinungsjahr: 2009
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780091927608
ISBN-10: 0091927609
Sprache: Englisch
Einband: Gebunden
Autor: Erlandson, Keith
Hersteller: Ebury Press
Verantwortliche Person für die EU: Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 201 x 135 x 18 mm
Von/Mit: Keith Erlandson
Erscheinungsdatum: 01.02.2009
Gewicht: 0,227 kg
Artikel-ID: 101812535
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