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wyszukanych pozycji: 13
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Meat Smoking And Smokehouse Design
ISBN: 9780982426708 / Angielski / Miękka / 2009 / 340 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.
This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differen...
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cena:
88,19 zł |
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Home Canning Meat, Poultry, Fish and Vegetables
ISBN: 9780983697374 / Angielski / Miękka / 2013 / 264 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
88,19 zł |
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The Art of Making Vegetarian Sausages
ISBN: 9780990458630 / Angielski / Miękka / 2015 / 108 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
88,19 zł |
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Making Healthy Sausages
ISBN: 9780983697305 / Angielski / Miękka / 2011 / 330 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) "Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a "package" which contains meat plus other ingredients. All those ingredients acting together create a nutritional and healthy product. The purpose of the book is to educate the reader how to use new additives that the food industry has embraced for so long. How to apply less salt and fat and produce a sausage that will be flavorsome, healthy and safe to eat. After reading this book you should be able to create your own...
"Making Healthy Sausages" reinvents traditional sausage making by introducing a completely new way of thinking. The sausage is not spiced hamburger me...
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cena:
93,75 zł |
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Make Sausages Great Again
ISBN: 9780990458685 / Angielski / Miękka / 2021 / 164 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
56,63 zł |
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Sauerkraut, Kimchi, Pickles & Relishes
ISBN: 9780983697329 / Angielski / Miękka / 2012 / 80 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
66,09 zł |
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Home Production of Quality Meats and Sausages
ISBN: 9780982426739 / Angielski / Miękka / 2010 / 710 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
125,09 zł |
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Spanish Sausages Authentic Recipes and Instructions
ISBN: 9780990458661 / Angielski / Miękka / 2018 / 320 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
88,19 zł |
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Home Production of Vodkas, Infusions & Liqueurs
ISBN: 9780983697343 / Angielski / Miękka / 2012 / 280 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of recipes, but a set of rules that govern the process of making vodka and other alcoholic beverages. A quote from the book: "From the start, we decided not to write another recipe book. A collection of recipes does not make a person proficient in a new skill. You have to know the How and Why of making spirits; you have to know the rules that govern the process. First of all you have to realize that alcohol is just a tool, albeit a very important...
Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of r...
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cena:
93,75 zł |
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The Art of Making Fermented Sausages
ISBN: 9780982426715 / Angielski / Miękka / 2009 / 276 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures avai...
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cena:
88,19 zł |
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The Practical Guide to Making Salami
ISBN: 9780990458692 / Angielski Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
101,88 zł |
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Polish Sausages, Authentic Recipes And Instructions
ISBN: 9780982426722 / Angielski / Miękka / 2009 / 286 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.
In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes tha...
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cena:
88,19 zł |
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Curing and Smoking Fish
ISBN: 9780983697398 / Angielski / Miękka / 2014 / 270 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to...
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brin...
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cena:
88,19 zł |
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