Make your own bacon and ham and other salted, smoked and cured meats by Paul Peacock, Paperback, 9781845285920 | Buy online at The Nile
Make your own bacon and ham and other salted, smoked and cured meats by Paul Peacock - ISBN: 9781845285920
Paperback
Cure your own delicious meats at home: bacon, ham, and more.

Make your own bacon and ham and other salted, smoked and cured meats

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$33.34

  • Paperback

    208 pages

  • Release Date

    13 December 2016

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Summary

There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.

Book Details

ISBN-13:9781845285920
ISBN-10:1845285921
Author:Paul Peacock
Publisher:Little, Brown Book Group
Imprint:Robinson
Format:Paperback
Number of Pages:208
Release Date:13 December 2016
Weight:170g
Dimensions:197mm x 127mm x 14mm
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About The Author

Paul Peacock

Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio’s Gardener’s Question Time, he also writes a regular gardening column for The Daily Mirror as ‘Mr. Digwell’ and has contributed to countless gardening and cookery magazines.

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