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    Home Smoking and Curing (Hardback) By (author) Keith Erlandson

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    Description"Home Smoking and Curing" introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, "Home Smoking and Curing" will guide you through the processes.With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: advice on choosing raw ingredients; making the most of meats in season; easy to follow instructions for building your own kiln; and useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.


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  • Full bibliographic data for Home Smoking and Curing

    Title
    Home Smoking and Curing
    Authors and contributors
    By (author) Keith Erlandson
    Physical properties
    Format: Hardback
    Number of pages: 144
    Width: 143 mm
    Height: 206 mm
    Thickness: 15 mm
    Weight: 237 g
    Language
    English
    ISBN
    ISBN 13: 9780091927608
    ISBN 10: 0091927609
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    BISAC V2.8: CKB015000
    LC subject heading: ,
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Approval Code: A97406000
    LC subject heading:
    DC22: 641.46
    LC classification: TX609 .E74 2008
    LC subject heading: ,
    BISAC V2.8: CKB032000
    BIC subject category V2: WBW
    Thema V1.0: WBTB, WBW
    Illustrations note
    B/W ILLUSTRATIONS
    Publisher
    Ebury Press
    Imprint name
    Ebury Press
    Publication date
    01 June 2009
    Publication City/Country
    London
    Author Information
    Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.
    Review quote
    "Full of detailed advice" Independent on Sunday
    Flap copy
    In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.