[PDF.58tt] Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables
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Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables
Lindy Wildsmith
[PDF.dw66] Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables
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| #4356320 in Books | Aurum Press | 2010-12-01 | Original language:English | PDF # 1 | 10.87 x1.14 x8.66l,3.23 | File type: PDF | 288 pages | |||'A beautiful encyclopedia of meat and fish curing' The Times 'Nominated for Food Book of the Year' Guild of Food Writers Awards 2011 'The sheer diversity of the recipes offered, each beautifully photographed, proves that one can spend a lifetime learning the c
Originally, curing was a necessity the only way food could be preserved before the advent of refrigeration. Now, it’s a luxurious way to enjoy unique, intense flavours in foods ranging from meat and fish to, fruit and vegetables.
Seven sections each dedicated to a different method of...
You can specify the type of files you want, for your device.Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables | Lindy Wildsmith. A good, fresh read, highly recommended.
