Preserving and curing at home is easier than you think, and this book explains how. Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving. With clear step-by-step instructions and photography and foolproof recipes, you'll learn how to make everything from Pa^te¿ to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. von Hayward, Tim
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