Philip Hasheider – The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking – 2016
General:
Name: Philip Hasheider – The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking – 2016
Format: epub
Size: 14.3 MB
Book:
Title: The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking
Author: Philip Hasheider
Language: English
Year: 2016
Subjects: Cooking & Food, Reference, Nonfiction
Publisher: Voyageur Press
ISBN: 9780760349960
Total pages: 383 str.
Description:
From nose to tail, there’s a right and a wrong way to dress and cook a pig. Learn the right way.Pork is the most consumed meat in the world. It’s inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that.For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there’s a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the…
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