ebooks and download videos Search All  Title  Author 
Home / Nonfiction / Cooking / Specific Ingredients / Meat

The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking

| £20.82 | €23.42 | Ca$33.78 | Au$33.34
by Philip Hasheider
What is this?DRM-EPUB by download  |  $24.99
What is this?DRM-PDF by download  |  $24.99
add to wish list
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking by Philip Hasheider

From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way. Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that. For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book. The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect. There's only one way to enjoy this book: Pig out!

To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.

SHARE  Share by Email  Share on Facebook  Share on Twitter  Share on Linked In  Share on Delicious
or call in the US toll free 1-888-866-9150 product ID: 850358

Ebook Details
Pages: 208
Size: 12.4 MB
Publisher: Voyageur Press
Date published:   2016
ISBN: 2370007553693 (DRM-EPUB)
9780760351253 (DRM-PDF)

DRM Settings
Copying:not allowed
Printing:not allowed
Read Aloud:  not allowed

This product is listed in the following category:

Nonfiction > Cooking > Specific Ingredients > Meat

This author has products in the following categories:

Nonfiction > Technology > Agriculture > Animal Husbandry
Nonfiction > Nature
Nonfiction > Nature > Animals
Nonfiction > Business & Economics > Industries > Agribusiness
Nonfiction > Cooking > Specific Ingredients > Game
Nonfiction > Pets
Nonfiction > Cooking > Specific Ingredients > Meat
Nonfiction > House & Home > Sustainable Living

If you find anything wrong with this product listing, perhaps the description is wrong, the author is incorrect, or it is listed in the wrong category, then please contact us. We will promptly address your feedback.

Submit 5 page SummaryWhat is this?

© 2016