A Guide to Reading and Writing Japanese
A Guide to Reading and Writing Japanese
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A Guide to Reading and Writing Japanese by F Sakade
This unusual manual is a fascinating read containing a wealth of information on how to cure meat. Interesting to the food lover and historian alike. Extensively illustrated with drawings, diagrams and photographs forming a complete how-to guide. Contents Include: Explanation of Morton's Meat Curing Service; Morton's Smoke-Salt; Morton's Tender-Quick; Why Meat Should be Pumped; Meat Pump; Curing Meats the Year 'Round; Meat Curing Thermometer; Butchering and Trimming Pork; Curing Pork; Canadian Bacon, Head Cheese, Lard, Etc; Pork Sausage; Morton's General Seasoning; Butchering, Trimming and Curing Beef; Butchering, Trimming and Curing Lamb; Curing Game, Poultry, Fish, and Meat Specialties; and Corned Beef. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.| SKU | Unavailable |
| ISBN 13 | 9780804802260 |
| ISBN 10 | 0804802262 |
| Title | A Guide to Reading and Writing Japanese |
| Author | F Sakade |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Tuttle Publishing |
| Year published | 1989-12-15 |
| Number of pages | 312 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |