Comprehensive guide to smoking, tinning, salting, and pickling for meat and fish enhances culinary versatility
Profusely illustrated instructions ensure easy understanding and application
Simple, plain language makes the techniques accessible to all readers
Includes recipes for consommes, sauces, and purees for diverse preservation methods
New introduction adds contemporary relevance to traditional preservation techniques
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Report copyright infringement by Jules Gouffe (Author) This vintage book contains a comprehensive guide to preserving fish and meat, with information on smoking, tinning, salting, pickling, and more. Written in simple, plain language and profusely illustrated, this handy guide will be of utility to those with an interest in economical livin