Troisi Nicolas (38 results)

Taschenbuch. Condition: Neu. Neuware - Keeping backyard chickens looks simple until the coop is built wrong, thewrong breed struggles through your first winter, or a health problem goesunnoticed for two days too long. The Backyard Chicken Keeper's Handbook isthe practical, no-fluff guide built to get a beginner from 'we want>Inside, you'll find: Everything you need to choose the right flock -- how many birds to startwith, ten popular breeds compared side by side for egg output, temperament, and cold hardiness, and how to pick a purpose (eggs, meat, or>Real numbers for building the coop and run: square footage per bird, ventilation requirements, roost and nesting box dimensions, and thepredator-proofing details -- hardware cloth, buried aprons, raccoon-proof>A complete care system: feed types by age, daily and weekly routines, month-by-month egg production explained, seasonal care through everyweather extreme, and a full chapter on raising chicks from incubation to>A dedicated troubleshooting guide, built the way you'd actually use it at7 a.m. before work -- symptom, likely cause, what to check, what to do -->First-week, daily, weekly, coop-cleaning, and winter-prep checklists youcan run through instead of trying to remember it all, plus sample record>Whether you're bringing home your first three hens or finally building thecoop you've been planning for years, this handbook gives you the real, practical answers -- not just the encouragement.…

Taschenbuch. Condition: Neu. Neuware - Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation.…

Taschenbuch. Condition: Neu. Neuware.

Taschenbuch. Condition: Neu. Neuware - Most RV books fall into one of two extremes: a 400-page reference written forevery possible rig and scenario, or a full-timer's memoir about life on theroad. The RV Owner's Handbook is written for the much larger group inbetween -- the roughly one in three current RV owners who bought their firstunit recently, plus anyone who just bought a travel trailer or small Class C>Inside, you'll find: How your RV's three core systems actually work and how to use them safely --electrical (30-amp vs. 50-amp shore power, house battery basics), water>A step-by-step walkthrough of setting up and breaking down camp at a hookupsite, plus the basics of boondocking and dry camping for your first time off>Driving and towing safety, a season-by-season maintenance calendar, arealistic first-season budget, campground etiquette and connectivity basics, >The mistakes almost every first-time owner makes -- and how to avoid them --plus a troubleshooting chapter for the 10 problems most likely to come up on>A pre-trip checklist (departure, hookup, and breakdown, in table form), an>Written as a practical field manual, not a memoir or a 400-page reference --safety-first, systems-first, and organized so you can find the answer to aspecific question fast, whether you're planning your first trip or standingin a campground figuring out which hose goes where.…

Paperback. Condition: new. Paperback. Most RV books fall into one of two extremes: a 400-page reference written forevery possible rig and scenario, or a full-timer's memoir about life on theroad. The RV Owner's Handbook is written for the much larger group inbetween -- the roughly one in three current RV owners who bought their firstunit recently, plus anyone who just bought a travel trailer or small Class Cand needs to understand it before the first trip. Inside, you'll find: How your RV's three core systems actually work and how to use them safely --electrical (30-amp vs. 50-amp shore power, house battery basics), water(fresh, grey, and black tanks), and propane (appliances, safety checks). A step-by-step walkthrough of setting up and breaking down camp at a hookupsite, plus the basics of boondocking and dry camping for your first time offthe grid. Driving and towing safety, a season-by-season maintenance calendar, arealistic first-season budget, campground etiquette and connectivity basics, and a full winterizing and storage guide. The mistakes almost every first-time owner makes -- and how to avoid them --plus a troubleshooting chapter for the 10 problems most likely to come up onyour first few trips. A pre-trip checklist (departure, hookup, and breakdown, in table form), anFAQ, and a glossary of RV terms you'll actually use. Written as a practical field manual, not a memoir or a 400-page reference --safety-first, systems-first, and organized so you can find the answer to aspecific question fast, whether you're planning your first trip or standingin a campground figuring out which hose goes where. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. Curing your own meat at home is one of the oldest, most satisfying kitchen skills there is, and one where precision matters. The Home Meat Curing Handbook is a practical guide that takes you from your first batch of bacon to an introduction to whole-muscle projects like duck prosciutto and bresaola. Inside, you'll find: The curing fundamentals every home curer needs: what curing salt does, Cure #1 vs. Cure #2, why it is weighed and never measured by the spoon, and a balanced look at nitrites, nitrosamines, and the research on processed meat. The equipment you actually need to get started, and the gear that can wait. The methods explained: wet brining, dry curing, and equilibrium curing, so you understand why each one works, not just the steps. Recipes for bacon, buckboard bacon, home-cured ham, corned beef, pastrami, tasso, pancetta, guanciale, salt pork, gravlax, cured turkey breast, cured egg yolks, duck prosciutto, and bresaola, plus an overview of country ham and the full dry-cured leg. A first cure guided step by step, how to turn your curing salt's label dose into an exact weight, and how to track weight loss on air-dried projects. Troubleshooting, a curing calendar, storage guidance, an FAQ, quick-reference charts, and a glossary. Important: this book deliberately gives no fixed curing salt quantities. Curing salts differ in strength from one brand and country to another, and the only valid dose is the one on the label of the product you use. The book also says clearly which of its procedures are traditional practice that has not been technically validated for home conditions, and that the air-dried projects call for specific training or a validated formulation. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware - Una instalación de plomería bien hecha no se nota -- funciona. Una malhecha se nota semanas o meses después, cuando ya es tarde y hay que romperpared para arreglarla. El Manual Completo de Plomería y Fontanería es laguía práctica que te da el criterio y el procedimiento correcto parahacerlo bien la primera vez, tanto si sos el dueño de casa que quiereentender su propia instalación como si trabajás o querés empezar a>Adentro vas a encontrar: Los cuatro sistemas de tubería que realmente vas a encontrar en una obra: PVC cementado, cobre soldado, PEX prensado y PPR por termofusión --cuándo usar cada uno, sus ventajas y límites reales, y el procedimiento>Un capítulo dedicado por completo a la termofusión de tuberías PPR, paso apaso: preparación, secuencia exacta de fusión, tabla de tiempos decalentamiento y enfriamiento por diámetro, y una tabla de errores comunescon su causa y solución -- el tipo de detalle técnico que rara vez se>Diseño e instalación de redes de agua potable y agua caliente, desagües, trampas y ventilación sanitaria explicados con criterio práctico, no solo>Un capítulo completo de diagnóstico: sintoma, causa probable, qué revisary qué hacer, para los problemas más comunes de una instalación residencial>Cuatro proyectos paso a paso (cambiar una canilla, reparar una fuga en PPRcon termofusión, instalar un lavamanos, instalar un calefón), checklistsde mantenimiento preventivo, glosario técnico y tablas de referencia>Ya sea que quieras resolver los problemas de tu propia casa sin dependerde un técnico para cada detalle, o que estés dando tus primeros pasos enel oficio, este manual te da las respuestas prácticas que necesitás --no solo la teoría.…

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware - La matanza casera es una de las tradiciones domésticas más antiguas de España y Latinoamérica -- pero gran parte de ese conocimiento se transmitió de boca en boca, de padres a hijos, con mucho margen de error justo en el punto donde no debería haberlo: la seguridad del curado. El Manual de Jamón y Embutidos Caseros es una guía práctica y segura para curar jamón, embutidos y otras carnes en casa, escrita para juntar la tradición con la parte que la tradición oral casi nunca explica bien: por qué funciona lo que funciona, y qué señales indican que algo salió mal antes de que sea tarde. Dentro vas a encontrar: La seguridad del curado explicada en profundidad -- qué es la sal nitrificada, por qué existe, cómo dosificarla con precisión por peso (nunca 'a ojo'), y una mirada equilibrada sobre nitritos y nitrosaminas. El equipo real que necesitás para empezar (y el que no). Los tres métodos de curado -- salazón en seco, salmuera y curado en equilibrio -- explicados para que entiendas por qué funciona cada uno, no solo los pasos. El despiece del cerdo: de dónde sale cada producto, para saber exactamente qué pedirle a tu carnicero. El proceso completo del jamón casero, paso a paso, de la pieza cruda a la pieza curada. Recetas completas de chorizo, salchichón, fuet, longaniza, lomo embuchado, cecina, panceta y bacon casero, además de una introducción a la morcilla y otros embutidos cocidos de la matanza. Un capítulo sobre jamón serrano, ibérico y otras variedades regionales, para entender qué depende de la pieza y qué depende de la técnica. Cómo armar un secadero en casa sin necesidad de bodega ni secadero profesional, un calendario de la matanza para planificar según la estación, un capítulo de solución de problemas, y una guía de conservación y corte. Además: preguntas frecuentes, glosario y una tabla de referencia rápida de tiempos de curado y pérdida de peso objetivo para consultar mientras trabajás. Ya vengas de una familia que siempre hizo matanza y querés hacerlo con más seguridad, o nunca curaste nada y querés empezar por tu primer jamón, este manual te da el conocimiento de seguridad y las recetas reales para hacerlo con confianza.…

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Paperback. Condition: new. Paperback. La matanza casera es una de las tradiciones domesticas mas antiguas de Espana, pero gran parte de ese saber se transmitio de boca en boca, con mucho margen de error justo donde no deberia haberlo: la seguridad del curado. El Manual de Jamon y Embutidos Caseros es una guia practica para curar jamon, embutidos y otras carnes en casa, que une la tradicion con lo que la tradicion oral casi nunca explica bien: por que funciona lo que funciona y que senales indican que algo va mal antes de que sea tarde. Dentro encontraras: La seguridad del curado: que es la sal nitrificada, por que es imprescindible, como leer su etiqueta y pesar la dosis exacta, la higiene, el origen de la carne y una mirada equilibrada sobre nitritos y nitrosaminas. El equipo que de verdad necesitas para empezar, y el que puede esperar. Los tres metodos de curado (salazon en seco, salmuera y curado en equilibrio), explicados para entender por que funciona cada uno. El proceso completo del jamon casero y recetas de chorizo, salchichon, fuet, longaniza, lomo embuchado, cecina, panceta y tocino, ademas de la morcilla y otros embutidos cocidos de la matanza. Un primer lote guiado paso a paso, el seguimiento de la perdida de peso con los pesos objetivo, especias y condimentos, tripas y calibres, y el ahumado. El despiece del cerdo, el jamon serrano e iberico, como montar un secadero en casa, el calendario de la matanza, solucion de problemas, conservacion y corte, preguntas frecuentes, glosario y una tabla de referencia rapida. Importante: este libro no da a proposito ninguna dosis en cifras de sal nitrificada. Su composicion cambia segun el fabricante, y la unica dosis valida es la que indica la etiqueta del producto que utilices. Formato 15,24 x 22,86 cm, 46 paginas. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condition: Neu. Neuware.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condition: new. Paperback. Saler, fumer et faire secher sa propre charcuterie a la maison n'est passeulement possible -- c'est l'un des savoir-faire les plus anciens et lesplus gratifiants de la cuisine. Charcuterie et Salaison Maison est un guidepratique, centre sur la securite, qui vous accompagne du premier saucissonjusqu'au jambon fermier affine plusieurs mois. Vous y trouverez: La science de la securite que tout charcutier amateur doit connaitre -- selnitrite simple ou additionne de nitrate selon la duree de la cure, dosageexact au poids, et un eclairage equilibre sur les nitrites, les nitrosamineset la recherche de l'IARC/OMS, avec des gestes concrets pour saler plussereinement. L'equipement vraiment necessaire pour demarrer (et celui qui peut attendre). Les trois methodes de salaison -- a sec, en saumure, en cure en equilibre --expliquees pour que vous compreniez *pourquoi*, pas seulement les etapes. 18 recettes completes: jambon fermier, saucisson sec, chorizo maison, filetmignon seche, viande sechee, bresaola, magret de canard seche, panceta, boudin noir -- et, en bonus, des techniques venues d'ailleurs qui completentnaturellement le repertoire francais: bacon fume a l'americaine, corned-beef, pastrami, poitrine tasso, gravlax scandinave. Un tour de France des traditions regionales (Bayonne, Corse, Lyon, Ardennes, Auvergne), un chapitre de depannage pour les lots qui ne se deroulent pascomme prevu, un calendrier de salaison sur l'annee, une foire aux questions, un tableau de reference rapide et un glossaire que vous garderez sous la main. Que vous prepariez votre premier saucisson ou un jambon sec pour les fetes defin d'annee, ce livre vous donne les connaissances de securite et les vraiesrecettes pour le faire avec confiance. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: New. Print on Demand.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.