Make Your Own Bacon and Ham and Other Salted, Smoked and Cured Meats
Author(s): Paul Peacock
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.
General Information
- :
- : Little, Brown Book Group
- : Robinson
- : 0.17
- : 06 October 2016
- : United Kingdom
- : 13 December 2016
- : books
Other Specifications
- : Paul Peacock
- : Paperback
- : 1
- : English
- : 208
- : line-drawing illustrations of cuts of meat and how to prepare
More About The Product
A competitively priced and authentic guide to preserving meat at home.
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.