Home book of smoke-cooking meat, fish & game
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Author
Contributions
- Hull, Raymond, 1919- joint author. - Contributor
Publication
1971 - Stackpole Books, Harrisburg, Pa., Pennsylvania
Language
English
Word Count
40,000 words, Guess
Page Count
160 pages
Identifiers
- Internet Archivehomebookofsmokec00slei
- Internet Archivehomebookofsmokec0000slei
- ISBN-100811708039
- ISBN-139780811708036
- Goodreads888339
and 5 more
- LibraryThing3177962
- Library of Congress Control Number76162445
- OCLC Control Number199978
- Better World Books9780811708036
- Open LibraryOL4917872M
Classifications
- DDC641.4/6
- LCCTX609 .S54
- LCCTX609.S54
Alternate Titles
- Smoke-cooking meat, fish & game.
Description
For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.
First Sentence
THERE HAS LATELY OCCURRED a powerful upsurge of interest in traditional arts and crafts.
Subjects
Other Editions
- Home book of smoke-cooking meat, fish & game
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