Preserving Meat and Fish - Tinning, Canning, Salting and Smoking (Paperback) (ISBN-13: 9781446531815)

This vintage text contains a comprehensive guide to preserving fish and meat, with information on tinning, canning, salting, and smoking, along with a selection of interesting recipes and articles. Written in clear, plain language and profusely illustrated, this book will be of considerable utility to the modern reader, as well as a great addition to collections of related literature. The chapters of this book include: 'Beef Salted and Smoked'; 'Pork'; 'Salted Basket of Beef'; 'Salted Ox Tongue'; 'Salted and Smoked Ox Tongue'; 'Pottings Poultry - Game - Fish'; 'Meat Preserved in Tins Steamed, Boiled, and Preserved in Fat'; 'Fish Preserved in Tins'; 'Tinned Fish'; and 'Meats, Poultry and Fish'. Many vintage books such as this are becoming increasingly hard-to-come-by and expensive, and it is with this in mind that we are republishing this volume now in an affordable, modern edition. It comes complete with a specially commissioned introduction on preserving food.

Author: Various
ISBN-10: 1446531813
ISBN-13: 9781446531815
Publisher: Vintage Cookery Books
Language: English
Published: 01/20/2011
Pages: 144
Format: Paperback
Weight: 0.42lbs
Size: 8.50h x 5.50w x 0.34d