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Verlag: Merlin Unwin Books. Ludlow, Shropshire. 2009., 2000
ISBN 10: 1873674392ISBN 13: 9781873674390
Anbieter: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Vereinigtes Königreich
Verbandsmitglied: PBFA
Buch
(Hardcover, 1999). (1999) 2009 reprint. 4to (195 x 251mm). Ppiv,76. Colour photographs, step-by-step tyings illustrated with computer enhanced colour graphics. Laminated boards, issued without a dust-wrapper. Slight use else very good. Issued without a dust-wrapper. Excellent, clear colour illustrations of flies. The authors include "all the basic techniques for applying thread, feather and fur to the hook, building up to more sophisticated methods such as parachute hackling, using the dubbing loop and hairwinging". 12 essential trout patterns are used as case studies which between them demonstrate the most important fly-tying techniques. .
Verlag: Merlin Unwin Books. Ludlow, Shropshire. 2009., 2009
ISBN 10: 1906122083ISBN 13: 9781906122089
Anbieter: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Vereinigtes Königreich
Verbandsmitglied: PBFA
Buch
(Hardcover, 2009 ). (2009) 2022 reprint. 4to (195 x 253mm). Ppxiv,226. Colour photographs by Anne Purchase. Pictorial matt laminated boards, issued without a dust-wrapper. A fine unread copy. Maynard Davis, master curer, gives us the benefit of a lifetime's expertise with this detailed and comprehensive manual on all aspects of curing and smoking meat. Smoked and cured hams; Sausages; brines; Dry cures; Haggis; Salamis; Scratchings; Tongues; Black and white puddings; Pates; Trotters; Faggots; Smoke house designing - and much more. Contents include: Part One, Traditional bacon curing: The curing house; Basic ingredients; The pig - which pig and what size, cuts; How to cure bacon - cleansing, wet curing, dry curing, maintenance of brine tanks; Curing recipes. Part Two, Tradition Sausage-Making, including salamis. Part Three, Traditional Bacon Smoking. Part Four, Traditional Hams. Part Five, Speciality Products: Roasting pork; Stuffing; Tongues; Brawn; Savoury ducks; Faggots; Pressed pork; Luncheon meat; Commercial luncheon meat; Commercial luncheon meat; Liver sausages; Polony; Saveloy; Trotters; Pate; Beef; Haggis; Potted meat spread; Scottish white pudding; Black puddings; Natural lard; Pork scratchings. .