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Book Cover for: Preserving Meat and Fish - Tinning, Canning, Salting and Smoking, Various

Preserving Meat and Fish - Tinning, Canning, Salting and Smoking

Various

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.

Book Details

  • Publisher: Vintage Cookery Books
  • Publish Date: Jan 20th, 2011
  • Pages: 144
  • Language: English
  • Dimensions: 8.50in - 5.50in - 0.34in - 0.42lb
  • EAN: 9781446531815
  • Categories: Methods - Canning & Preserving
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