First published in 1977, and never out of print, this outstanding guide has introduced thousands of cooks to the techniques of smoking and curing food. Whether you want to prepare your own smoked salmon or bacon, or smoke more unusual items, like beef, oysters, or eggs, Home Smoking and Curing guides you through the entire process with clear, simple instructions and diagrams. With recipes ranging from smoked venison to smoke-roasted steaks and spare ribs, the guide also contains advice on choosing ingredients, brining and storing, and building your own kiln.
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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 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.
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Book Description Ebury Press, 2003. Paperback. Book Condition: New. Revised. Bookseller Inventory # DADAX0091890292
Book Description Ebury Press, 2003. Paperback. Book Condition: New. Bookseller Inventory # P110091890292