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Author: Nick Sandler; Johnny Acton; Peter Cassidy
Publisher: London : Kyle Cathie ; Lanham, MD : Distributed by National Book Network, 2009.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
A guide to drying, smoking, pickling, preserving in sugar and alcohol, sausages and salamis, infused oils and vinegars, fermenting, bottling and canning, air exclusion, freezing, with more than 50 recipes.
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Document Type: Book
All Authors / Contributors: Nick Sandler; Johnny Acton; Peter Cassidy
ISBN: 9781906868024 1906868026
OCLC Number: 391837348
Notes: Previous edition: 2004.
Foreword by Hugh Fearnley-Whittingstall.
Includes index.
Description: 224 pages : color illustrations ; 26 cm
Contents: Drying --
Salting --
Smoking --
Sausages --
Pickling --
Herbs, pastes and infused oils and vinegars --
Fermenting --
Sugar --
Alcohol --
Bottling and canning --
Air exclusion --
Freezing.
Responsibility: Nick Sandler and Johnny Acton ; photography by Peter Cassidy.

Abstract:

A guide to drying, smoking, pickling, preserving in sugar and alcohol, sausages and salamis, infused oils and vinegars, fermenting, bottling and canning, air exclusion, freezing, with more than 50 recipes.

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