Von dem Buch The River Cottage Curing and Smoking Handbook haben wir 2 gleiche oder sehr ähnliche Ausgaben identifiziert!
Falls Sie nur an einem bestimmten Exempar interessiert sind, können Sie aus der folgenden Liste jenes wählen, an dem Sie interessiert sind:
100%: Steven Lamb & Hugh Fearnley-Whittingstall: The River Cottage Curing and Smoking Handbook (ISBN: 9781607747888) 2015, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Steven Lamb, Hugh Fearnley-Whittingstall (Introduction): The River Cottage Curing and Smoking Handbook (ISBN: 9781607747871) 2015, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
The River Cottage Curing and Smoking Handbook - 7 Angebote vergleichen
Bester Preis: € 11,72 (vom 08.08.2016)1
The River Cottage Curing and Smoking Handbook (2015)
EN NW EB DLISBN: 9781607747888 bzw. 160774788X, in Englisch, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Versandkostenfrei, Download.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
2
The River Cottage Curing and Smoking Handbook (2015)
EN NW EB DLISBN: 9781607747888 bzw. 160774788X, in Englisch, Ten Speed Press, Ten Speed Press, Ten Speed Press, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method-from dry-curing to fermentation, brining to smoking-in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method-from dry-curing to fermentation, brining to smoking-in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
3
The River Cottage Curing and Smoking Handbook (2015)
EN HC USISBN: 9781607747871 bzw. 1607747871, in Englisch, 256 Seiten, Ten Speed Press, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, swati2121.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon. Hardcover, Label: Ten Speed Press, Ten Speed Press, Produktgruppe: Book, Publiziert: 2015-04-14, Freigegeben: 2015-04-14, Studio: Ten Speed Press, Verkaufsrang: 42928.
Von Händler/Antiquariat, swati2121.
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon. Hardcover, Label: Ten Speed Press, Ten Speed Press, Produktgruppe: Book, Publiziert: 2015-04-14, Freigegeben: 2015-04-14, Studio: Ten Speed Press, Verkaufsrang: 42928.
4
The River Cottage Curing and Smoking Handbook
EN NW EBISBN: 9781607747888 bzw. 160774788X, in Englisch, Potter/TenSpeed/Harmony, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
The-River-Cottage-Curing-and-Smoking-Handbook~~Steven-Lamb, The River Cottage Curing and Smoking Handbook, NOOK Book (eBook).
The-River-Cottage-Curing-and-Smoking-Handbook~~Steven-Lamb, The River Cottage Curing and Smoking Handbook, NOOK Book (eBook).
5
The River Cottage Curing and Smoking Handbook (2015)
EN HC NWISBN: 9781607747871 bzw. 1607747871, in Englisch, 256 Seiten, Ten Speed Press, gebundenes Buch, neu.
Neu ab: EUR 16,04 (8 Angebote)
Gebraucht ab: EUR 18,66 (2 Angebote)
Zu den weiteren 10 Angeboten bei Amazon.de (Int.)
Lieferung aus: Deutschland, Versandfertig in 1 - 2 Werktagen.
Von Händler/Antiquariat, ---SuperBookDeals---.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, ---SuperBookDeals---.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
6
The River Cottage Curing and Smoking Handbook
EN USISBN: 9781607747871 bzw. 1607747871, in Englisch, Potter/TenSpeed/Harmony, Potter/TenSpeed/Harmony, Potter/TenSpeed/Harmony, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Free Shipping on eligible orders over $25, in-stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Lade…