Methods for Preserving Meat and Fish

Methods for Preserving Meat and Fish by Gouffe, Jules

Methods for Preserving Meat and Fish

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This vintage book contains a comprehensive guide to preserving fish and meat, with information on smoking, tinning, salting, pickling, and more. Written in simple, plain language and profusely illustrated, this handy guide will be of utility to those with an interest in economical living, and would make for a fantastic addition to any kitchen collection. Contents include: "Beef, Salted and Smoked", "Pork", "Fish, Salted and Smoked", "Pottings", "Meat Preserved in Tins", "Fish Preserved in Tins", "Vegetables Pickled in Vinegar", "Vegetables Preserved in Salt Water", "Consomm s, Sauces, and Pur es", et cetera. Many vintage books such as this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.

Author: Jules Gouffe
Publisher: Vintage Cookery Books
Published: 01/14/2011
Pages: 82
Format: Paperback
Weight: 0.25lbs
Size: 8.50h x 5.50w x 0.20d
ISBN: 9781446531808

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