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Charcuterie : slow down, cure, dry, salt and preserve

Hayward, Tim, 1963-2022
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All the recipes and techniques you need to know to cure and preserve meat from scratch.
Main title:
Charcuterie : slow down, cure, dry, salt and preserve / Tim Hayward.
Author:
Hayward, Tim, 1963-, author
Imprint:
London : Quadrille Publishing, 2022.
Collation:
176 pages : illustrations (colour) ; 19 cm.
Series title:
From scratch
ISBN:
9781787138155 (pbk. :)
Dewey class:
641.66641.66 HAY
Language:
English
Subject:
Cooking (Meat)Meat -- PreservationFood and Drink
BRN:
2530750
Bookmark link:
https://miltonkeynes.spydus.co.uk/cgi-bin/spydus.exe/ENQ/WPAC/BIBENQ?SETLVL=&BRN=2530750
LocationCollectionCall numberStatus/Desc
Milton Keynes Central LibraryAdult non-fiction641.66 HAYAvailable

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Remove Charcuterie : slow down, cure, dry, salt and preserve from your current listSave Charcuterie : slow down, cure, dry, salt and preserve to your current list

Total copies: 1

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