The Concise Beginner's Guide to Curing Foods

Nonfiction, Food & Drink, Canning & Preserving, Appliances
Cover of the book The Concise Beginner's Guide to Curing Foods by Stephen Bernhard, Stephen Bernhard
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Author: Stephen Bernhard ISBN: 9781301957514
Publisher: Stephen Bernhard Publication: September 6, 2013
Imprint: Smashwords Edition Language: English
Author: Stephen Bernhard
ISBN: 9781301957514
Publisher: Stephen Bernhard
Publication: September 6, 2013
Imprint: Smashwords Edition
Language: English

The concise Beginner's Guide to Curing Foods isn't a cookbook. Instead, author Stephen Bernhard helps the reader become comfortable with the basics of salting, brining, and smoking foods. Written to help the beginning charcutier (a person who typically uses these techniques) in understanding the basic principles of these preparation methods, The concise beginner's Guide to Curing Foods is informative and easy to understand and follow.

Topics include kitchen health and safety, tools and ingredients, starter recipes for readers to begin and experiment with, tips and tricks to make things easier and safer, and much more. This book demystifies the techniques used to make delicious dishes which will leave your dinner guests amazed and hungry for seconds (and maybe thirds).

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The concise Beginner's Guide to Curing Foods isn't a cookbook. Instead, author Stephen Bernhard helps the reader become comfortable with the basics of salting, brining, and smoking foods. Written to help the beginning charcutier (a person who typically uses these techniques) in understanding the basic principles of these preparation methods, The concise beginner's Guide to Curing Foods is informative and easy to understand and follow.

Topics include kitchen health and safety, tools and ingredients, starter recipes for readers to begin and experiment with, tips and tricks to make things easier and safer, and much more. This book demystifies the techniques used to make delicious dishes which will leave your dinner guests amazed and hungry for seconds (and maybe thirds).

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