Dry-curing Pork Make Your Own Salami, Pancetta, Coppa, Prosc (BOK)

Hector Kent

249,00 24900
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Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make. Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2014 Forfatter Hector Kent
Forlag
W W NORTON & CO
ISBN 9781581572438
Antall sider 224 Dimensjoner 20,4cm x 20,4cm x 1,6cm
Vekt 424 gram Leverandør Bertram Trading Ltd