A. D. Livingston

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Buch

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game-adapting today's materials to yesterday's traditional methods. As he writes, you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke. This book shows you how, and includes more than fifty recipes-such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky-as well as complete instructions for… Mehr

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Produktdetails

ISBN: 978-1-59921-982-0
EAN: 9781599219820
Produktnummer: 7316331
Verlag: Lyons Press
Sprache: Englisch
Erscheinungsjahr: 2010
Seitenangabe: 192 S.
Masse: H21.6 cm x B14.0 cm x D1.0 cm 249 g
Abbildungen: Paperback
Gewicht: 249

Über den Autor

A. D. Livingston writes a regular column for Gray's Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes.