Don Holm's Book of Food Drying, Pickling and Smoke Curing: Smoke Curing
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BeschreibungYou can learn the EASY way to dry, smoke, pickle any meat, fruit, or fish with the easy-to-follow directions in this food preservation cookbook. There also is information about the type of equipment needed plus delicious and unusual recipes, including jerky and pemmican.
PortraitDon Holm was born in North Dakota in 1918 where he attended grade and high schools. Later he attended the Univ of Texas, Portland State Univ, Multnomah College and Lewis and Clark College. From 1936 to 1941 he traveled widely, served in the U.S. Navy during World War II and went back to college. He then spent ten years in advertising & public relations while continuing freelance writing.
Untertitel: Sprache: Englisch.
Verlag: CAXTON PR
Erscheinungsdatum: Januar 1978
Seitenanzahl: 160 Seiten