Smoked: A Beginner's Guide to Hot- And Cold-Smoked Fish, Meat, Cheese, and Vegetables by Charlotte Pike

Smoked: A Beginner's Guide to Hot- And Cold-Smoked Fish, Meat, Cheese, and Vegetables

Charlotte Pike

144 pages • first pub 2017 (editions)

informative medium-paced
Powered by AI (Beta)
Loading...

Description

Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavoring, tenderizing and preserving it. The process is elemental and with chapters covering Fish, Cheeses & Butter, Meat &a...

Read more

Community Reviews

Loading...

Content Warnings

Loading...