[PDF.09wd] The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

[PDF.cz55] The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

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 | #690694 in Books |  1992-07-01 | Original language:English | PDF # 1 |  9.00 x.75 x6.00l,.98 | File type: PDF | 224 pages

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||0 of 0 people found the following review helpful.| Too basic and limited in understanding.|By Kindle Customer|Basic but limited information. Lots of needless details without a clear understanding of the overall theory of preserving various foods. Not a good overall instructional book.|0 of 0 people found the following review helpful.| Recommended|By George Noyes IV|this is a go|About the Author|Lue Park lives in Bend, Oregon.

Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.

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You easily download any file type for your device.The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese   |  Lue Park, Ed Park. Just read it with an open mind because none of us really know.

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