A01=Joanna Farrow
Age Group_Uncategorized
Age Group_Uncategorized
air-drying
Author_Joanna Farrow
automatic-update
Category1=Non-Fiction
Category=WBW
cookery
COP=United States
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
food and drink
Language_English
PA=Available
preserving recipes
Price_€10 to €20
PS=Active
salting
smoked salmon
softlaunch
Product details
- ISBN 9781504800365
- Weight: 222g
- Dimensions: 148 x 209mm
- Publication Date: 01 Sep 2015
- Publisher: IMM Lifestyle Books
- Publication City/Country: US
- Product Form: Paperback
- Language: English
Delivery/Collection within 10-20 working days
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This book gives information on the origins of smoke-curing, the basic smoking processes, raw materials, equipment and storage. In addition there are 25 recipes for meat, game, fish and shellfish.These days, home smoking and curing food is all about creating the best possible flavours. Surprisingly, preserving food is quite simple and all it takes is some basic equipment and a degree of organization. This practical guide reveals the ways to retain the subtle flavours of fresh produce by smoking, from simple smoked salmon to more unusual ideas such as smoked mussels or smoked sausages. With informative text, clear instructions and charming illustrations throughout, this will be an invaluable guide for anyone looking to create their own cured and smoked products.
Joanna Farrow works as a freelance food writer and food stylist. She has worked for numerous food magazines and is the author of several books, including Seasonal Preserves. She lives in East Sussex.
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