Butchering, Processing and Preservation of Meat - Frank G. Ashbrook

Descriere YEO:

Butchering, Processing and Preservation of - Disponibil la libris.ro

Pe YEO găsești Butchering, Processing and Preservation of de la Frank G. Ashbrook, în categoria Cooking.

Indiferent de nevoile tale, Butchering, Processing and Preservation of Meat - Frank G. Ashbrook din categoria Cooking îți poate aduce un echilibru perfect între calitate și preț, cu avantaje practice și moderne.

Preț: 198.07 Lei

Caracteristicile produsului Butchering, Processing and Preservation of

• Brand: Frank G. Ashbrook
• Categoria: Cooking
• Magazin: libris.ro
• Ultima actualizare: 25-11-2024 01:40:54

Comandă Butchering, Processing and Preservation of Online, Simplu și Rapid

Prin intermediul platformei YEO, poți comanda Butchering, Processing and Preservation of de la libris.ro rapid și în siguranță. Bucură-te de o experiență de cumpărături online optimizată și descoperă cele mai bune oferte actualizate constant.

Descriere magazin:
Learn to Expertly Butcher, Process, Preserve, and Prepare Meat Yourself Frank G. Ashbrook\'s classic Butchering, Processing and Preservation of Meat remains the gold standard for do-it-yourself meat preparation. Ashbrook\'s vast knowledge and personal experience as a U.S. Fish & Wildlife Service biologist afforded him an ideal perspective for addressing the meat-related needs of any household. Anyone who prepares meat at home- from farmers to hunters to butchers to homesteaders to survivalists -can benefit from this comprehensive book. Complete with detailed information, precise instructions, and clear diagrams and illustrations, this invaluable guide covers a range of topics: a brief history of meat consumption in North America, the place of meat in the Western diet, the structure and biological characteristics of meat, meal planning, slaughter, butchering of both livestock (hogs, cattle, sheep, poultry), fish, and game animals, handling the hides, dressing, preparation, preservation, and storage. In addition to showing how you can economically raise, butcher, and process meat yourself with affordable equipment and tools, Ashbrook describes widely used meat preservation techniques such as curing, freezing, smoking, salting, canning, and brining. Also included are recipes for making sausage and scrapple, as well as instructions for home tanning of hides and using by-products to make your own soap. This indispensable book includes a thorough bibliography and list of other helpful references, and is a valuable resource for anyone who prepares meat at home. This book is also available from Echo Point Books as a paperback (ISBN 1648373054).