- 144 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Preserving Meat and Fish - Tinning, Canning, Salting and Smoking
About this book
This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: 'Beef Salted and Smoked'; 'Pork'; 'Salted Basket of Beef'; 'Salted Ox Tongue'; 'Salted and Smoked Ox Tongue'; 'Pottings Poultry – Game – Fish'; 'Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat'; 'Fish Preserved in Tins'; 'Tinned Fish'; and 'Meats, Poultry and Fish'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.
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Information
Topic
ArtSubtopic
Culinary ArtsTable of contents
- Cover
- Title
- Contents
- Beef Salted and Smoked
- Pork
- Fish, Salted and Smoked
- Pottings
- Meat Preserved in Tins
- Fish Preserved in Tins
- Tinned Fish
- Meats, Poultry and Fish
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Yes, you can access Preserving Meat and Fish - Tinning, Canning, Salting and Smoking by Various in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over 1.5 million books available in our catalogue for you to explore.