This no-nonsense guide to canning, freezing, smoking and curing meat, fish and game is written in down-to-earth, informative, everyday language. It has been revised to comply with the latest health and safety guidelines.
This no-nonsense guide to canning, freezing, smoking and curing meat, fish and game is written in down-to-earth, informative, everyday language. It has been revised to comply with the latest health and safety guidelines.
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety gu…
Offers step-by-step instructions on the proper methods used to smoke, can, freeze, and cure meat, fish, and game, with dozens of recipes for a variety of dishes.
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, …
You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pâtés and many other dishes for the home cook. Wi…
You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pâtés and many other dishes for the home cook. Wi…
