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Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.
Chapter 1: Muscles are Meat
Chapter 2: Knives and other Equipment
Chapter 3: Beef, Bison, and Veal
Chapter 4: Sheep, Lambs, and Goats
Chapter 5: Pork
Chapter 6: Poultry and other Fowl
Chapter 7: Venison
Chapter 8: Meat Byproducts and Food Preservation
Chapter 9: Meat Curing and Smoking
Chapter 10: Sausages
Chapter 11: Making Jerky
Glossary
About the Author
Acknowledgements
Index
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Taschenbuch |
| ISBN-13: | 9781558329874 |
| ISBN-10: | 1558329870 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Hasheider, Philip |
| Hersteller: | Harvard Common Press |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 228 x 180 x 20 mm |
| Von/Mit: | Philip Hasheider |
| Erscheinungsdatum: | 29.10.2019 |
| Gewicht: | 0,583 kg |
Philip Hasheider is a farmer and writer. He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More¿. A former cheesemaker's assistant, he lives on a farm near Sauk City, Wisconsin.
Chapter 1: Muscles are Meat
Chapter 2: Knives and other Equipment
Chapter 3: Beef, Bison, and Veal
Chapter 4: Sheep, Lambs, and Goats
Chapter 5: Pork
Chapter 6: Poultry and other Fowl
Chapter 7: Venison
Chapter 8: Meat Byproducts and Food Preservation
Chapter 9: Meat Curing and Smoking
Chapter 10: Sausages
Chapter 11: Making Jerky
Glossary
About the Author
Acknowledgements
Index
| Erscheinungsjahr: | 2019 |
|---|---|
| Genre: | Importe |
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Taschenbuch |
| ISBN-13: | 9781558329874 |
| ISBN-10: | 1558329870 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Hasheider, Philip |
| Hersteller: | Harvard Common Press |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 228 x 180 x 20 mm |
| Von/Mit: | Philip Hasheider |
| Erscheinungsdatum: | 29.10.2019 |
| Gewicht: | 0,583 kg |
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