The Smoking and Curing Book by Paul Peacock
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- ISBN 10 1904871232
- ISBN 13 9781904871231
- Published Jun 01 2007
- Format Paperback
- Page Count 160
- Language English
- Edition 1st Edition
- Countries United Kingdom
- Publisher The Good Life Press
Publishers Text
Using the same witty and accessable style which made The Sausage Book such an entertaining read Paul Peacock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese.
Other cookbooks by this author
- The Cheese Making Book
- The Home Deli
- How to Make Your Own Sausages
- How to Make Your Own Sausages
- Make Your Own Bacon and Ham and Other Salted, Smoked and Cured Meats
- Make Your Own Beer and Cider
- Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home
- Making Your Own Cheese
- Precycle!
- The Sausage Book
- The Sausage Book
- The Seasonal Cookbook: How to Turn Fresh, Seasonal Produce and Vegetables into Delicious Home-cooked Meals
- The Smoking and Curing Book
- Storing Your Home Grown Fruit and Vegetables: How to Make Your Garden's Bounty Last All Year Round
- The Wild Food Year Book
- The Wild Food Year Book
