Make your own bacon and ham and other salted, smoked and cured meats
Summary
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Make your own bacon and ham and other salted, smoked and cured meats by Paul Peacock
There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio's Gardener's Question Time, he also writes a regular gardening column for The Daily Mirror as 'Mr. Digwell' and has contributed to countless gardening and cookery magazines.
| SKU | Unavailable |
| ISBN 13 | 9781845285920 |
| ISBN 10 | 1845285921 |
| Title | Make your own bacon and ham and other salted, smoked and cured meats |
| Author | Paul Peacock |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Little, Brown Book Group |
| Year published | 2016-10-06 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |