Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws 1911 [Leather Bound]

Heller, B, & co, Chicago.

Publication Date: 2024

About this Item

Language: English. Language: English. Presenting an Exquisite Leather-Bound Edition, expertly crafted with Original Natural Leather that gracefully adorns the spine and corners. The allure continues with Golden Leaf Printing that adds a touch of elegance, while Hand Embossing on the rounded spine lends an artistic flair. This masterpiece has been meticulously reprinted in 2024, utilizing the invaluable guidance of the original edition published many years ago in 1911. The contents of this book are presented in classic black and white. Its durability is ensured through a meticulous sewing binding technique, enhancing its longevity. Imprinted on top-tier quality paper. A team of professionals has expertly processed each page, delicately preserving its content without alteration. Due to the vintage nature of these books, every page has been manually restored for legibility. However, in certain instances, occasional blurriness, missing segments, or faint black spots might persist. We sincerely hope for your understanding of the challenges we faced with these books. Recognizing their significance for readers seeking insight into our historical treasure, we've diligently restored and reissued them. Our intention is to offer this valuable resource once again. We eagerly await your feedback, hoping that you'll find it appealing and will generously share your thoughts and recommendations. Lang: - English, Pages: - 316, Print on Demand. If it is a multi-volume set, then it is only a single volume. We are specialised in Customisation of books, if you wish to opt different color leather binding, you may contact us. This service is chargeable. Product Disclaimer: Kindly be informed that, owing to the inherent nature of leather as a natural material, minor discolorations or textural variations may be perceptible. Explore the FOLIO EDITION (12x19 Inches): Available Upon Request. 316 316.

Seller Inventory # LB1111001190670

Bibliographic Details

• Title: Secrets of meat curing and sausage making; how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws 1911 [Leather Bound]
• Publication Date: 2024
• Binding: Leather Bound
• Condition: New