Home Charcuterie How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats

An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying.

ISBN:	9780754833253
Publisher:	Lorenz Books
Imprint:	Lorenz Books
Published date:	31 Dec 2019
DEWEY:	641.66
DEWEY edition:	23
Language:	English
Number of pages:	240
Weight:	1154g
Height:	216mm
Width:	262mm
Spine width:	30mm

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