Home Smoking and Curing: How You Can Smoke-Cure, Salt and Preserve Fish Meat and Game - Softcover

Erlandson, Keith

Softcover

ISBN 10: 0091778255 ISBN 13: 9780091778255

Publisher: Ebury Press, 1993

Synopsis

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.

About this title

About the Author:

Keith Erlandson has had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist. His passion for smoked foods was inspired by his trips to Norway and Sweden.. Erlandson 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. He is now retired and lives in Llangollen in Wales, where he still writes for The Field and contributes on a weekly bases to The Shooting Times.

Review:

"Full of detailed advice" * Independent on Sunday *

About this edition

• Publisher: Ebury Press
• Publication date: 1993
• ISBN 10: 0091778255
• ISBN 13: 9780091778255
• Binding: Paperback
• Number of pages: 120