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Ladataan... Urban Ecology: Detroit and BeyondTekijä: Stefano Boeri
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With the invention of the tin can, freeze-drying,supermarkets, and microwaves, you might think that food preserved theold-fashioned way is no longer relevant to modern-day cooks and chefs. But theancient traditions of smoking and curing food are actually seeing something ofa resurgence these days, thanks to a growing back-to-basics movement and arenewed desire for simple, honest food. This new addition to the Self-Sufficiencyseries includes information on the origins and history of smoke-curing, thebasic smoking process, raw materials, equipment, and storage. Also included are25 recipes for meat, game, fish, and shellfish. Home Smoking and Curing is a practical guide to retaining thesubtle flavors of your favorite foods, from simple smoked salmon to moreadventurous ideas like smoked mussels, sausage, and even salt-and-pepper smokedsquid. Home smoking and curing meat is all about bringing out thebest possible flavors in a healthy, natural way, and savoring it all the morebecause you prepared it yourself. Preserving food is actually surprisinglysimple; all it takes is some basic equipment and a little bit of organization. The informative writing, straightforward instructions, andclassic illustrations make Home Smokingand Curing the perfect handbook for anyone looking to make their own smokedand cured products. Kirjastojen kuvailuja ei löytynyt. |
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