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Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables

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Today, with fridges, freezers and vacuum packaging you don't need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. Learn the treasured age-old techniques for smoking, salting, spicing, marinating, spicing, drying, pickling and potting by following detailed step-by-step instructions, guidelines, hints, tips and artfully displayed color photos. Whether you're a home cook, fishermen, wild game hunter or an ...

Cured: Slow Techniques for Flavoring Meat, Fish and Vegetables 2010, Krause Publications

ISBN-13: 9781440205125

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