Cover of Home book of smoke-cooking meat, fish & game
Read Time: ~2.7 hr

Home book of smoke-cooking meat, fish & game

by [by] Jack Sleight & Raymond Hull (1971)

About this book

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.

Setting / LocationGlobal
Story EraModern Era
Protagonist / CoreHome book of smoke-cooking meat, fish & game Lead Character

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Home book of smoke-cooking meat, fish & game by [by] Jack Sleight & Raymond Hull | Literally Just Books