Smokehouse Handbook
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Smokehouse Handbook
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Résumé
A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables.
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Smokehouse Handbook by Jake Levin
A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables.
Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher’s Meat in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli’s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts, and his website is therovingbutcher.com.
| SKU | Non disponible |
| ISBN 13 | 9781635860115 |
| ISBN 10 | 1635860113 |
| Titre | Smokehouse Handbook |
| Auteur | Jake Levin |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | Workman Publishing |
| Année de publication | 2019-04-30 |
| Nombre de pages | 200 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |