ISBN: 9781408808825 - curing & smoking: river cottage handbook no.13 (15 Ergebnisse)

Hardcover. Zustand: Bon. Edition 2014. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Edition 2014. Ammareal gives back up to 15% of this item's net price to charity organizations.

Paperback. Zustand: Fine.

Paperback. Zustand: Very Good. Fortnum & Mason Food & Drink Awards 2015 | Highly CommendedCuring and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen. There is also a directory that tells you where to purchase the best-quality equipment from for all your smoking and curing needs at home. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9781408808825.…

Zustand: New. pp. 256 Illus. (Col.).

ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (New, Hardcover, 2014). (2014) recent reprint. 8vo (137 x 206mm). Pp256,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Fine unread copy. "A thoroughly practical guide to curing and smoking meat, fish, cheese and vegetables at home. Seasonal, local, organic, wild." Handbook number 13 in the excellent River Cottage series. Chapters include: Tradition and science; The principles; Kit; Ingredients; The methods; Recipes; Useful things. .…

Zustand: New. Num Pages: 256 pages, Colour. BIC Classification: WBW. Category: (G) General (US: Trade). Dimension: 205 x 130 x 25. Weight in Grams: 502. . 2014. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 256 pages. 7.95x5.35x1.02 inches. In Stock.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Buch. Zustand: Neu. Neuware - Fortnum & Mason Food & Drink Awards 2015 | Highly CommendedCuring and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process - this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax . and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen. There is also a directory that tells you where to purchase the best-quality equipment from for all your smoking and curing needs at home.…

Zustand: NEW.

Zustand: New. &Uumlber den AutorSteven LambKlappentextrnrnFortnum & Mason Food & Drink Awards 2015 | Highly CommendedCuring and smoking your own food is a bit of a lost art in Britain these days. While our European neighbo.

Buch. Zustand: Neu. Curing & Smoking | River Cottage Handbook No.13 | Steven Lamb | Buch | River Cottage Handbook | Gebunden | Englisch | 2014 | Bloomsbury Publishing PLC | EAN 9781408808825 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …