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Jack Sleight | Raymond Hull

Home Book Of Smoke Cooking: Meat, Fish & Game

Stackpole Books (Jul 02, 1982)

9780811721950

| Paperback

160 pages | 150 x 224 mm | English

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Dewey 641

Subject

Cooking / General
Cooking / Methods / General
Sausages
Smoked Fish
Smoked Meat

Plot

For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke oven, a-b-c's of brines and seasonings, and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.