Books

The Smoking and Curing Book 2nd Edition by Paul Peacock

The Smoking and Curing Book 2nd Edition by Paul Peacock

Buy from

  • Amazon
  • The Book Depository
  • Alibris
  • Foyles
  • WHSmith
  • WHSmith
  • Blackwells
  • Abe Books

Did you know that you can easily knock up your very own smoker out of a dustbin and that smoking your food not only enhances the flavour but is a preservative as well as able to add on value if you are in the food industry?

Using the same witty style which made The Sausage Book such an entertaining read, Paul Peacock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese.

Whether you plan to build a smoker to process your own produce or simply wish to smoke a few kippers and a little bacon in the family kitchen, this book will be your ideal companion. With the inclusion of over 100 recipes for both cures and brines and an impressive resource section, it will have you producing your own prize hams and rollmop hearrings in no time.

Book details

Paperback
192 pages
Publisher
The Good Life Press Ltd
Publication date
July 2009
ISBN-10
1904871615
ISBN-13
9781904871613

Comments

There are no comments yet, be the first to comment using the form below.

Leave a comment

Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.

Some HTML allowed: <strong>, <em>, <blockquote>. URLs will be converted to links automatically.

© The Accidental Smallholder Ltd 2003-2019. All rights reserved.

Design by Furness Internet

Site developed by Champion IS