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Home Charcuterie
- Make your own bacon, sausages, salami and other cured meats
Engelsk
Bogcover for Home Charcuterie af Paul Thomas, 9780754833253
Specifikationer
Sprog:
Engelsk
Sider:
240
ISBN-13:
9780754833253
Indbinding:
Hardback
Udgave:
ISBN-10:
0754833259
Udg. Dato:
16 mar 2020
Længde:
30mm
Bredde:
262mm
Højde:
216mm
Forlag:
Anness Publishing
Oplagsdato:
16 mar 2020
Forfatter(e):

Home Charcuterie

- Make your own bacon, sausages, salami and other cured meats
Engelsk
Hardback
Format:

Om denne bog

An accessible and expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying.

The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami – Milano, Toscano, Felino, Finnochiona, piccante, venison – as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.

Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author ensures safe practise at every stage for quality results, and his love of these traditional products shines through, describing home charcuterie as an almost magical process, and one to be enjoyed.


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Specifikationer
Sprog:
Engelsk
Sider:
240
ISBN-13:
9780754833253
Indbinding:
Hardback
Udgave:
ISBN-10:
0754833259
Udg. Dato:
16 mar 2020
Længde:
30mm
Bredde:
262mm
Højde:
216mm
Forlag:
Anness Publishing
Oplagsdato:
16 mar 2020
Forfatter(e):
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