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Language: en
Pages: 224
Pages: 224
Type: BOOK - Published: 2014-11-03 - Publisher: The Countryman Press
Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the
Language: en
Pages: 302
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Type: BOOK - Published: 2012-08-27 - Publisher: W. W. Norton & Company
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a
Language: en
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Pages: 258
Type: BOOK - Published: 2018-02-22 - Publisher: Bloomsbury Publishing
In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a
Language: en
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Type: BOOK - Published: 2010 - Publisher:
Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
Language: en
Pages: 702
Pages: 702
Type: BOOK - Published: 2012-03-21 - Publisher: Bookmagic LLC
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes wh
