Curing and Smoking Fish (Paperback)

Sprache: Englisch

Verlag: Bookmagic, 2014

0983697396 / 9780983697398

Anbieter: AussieBookSeller, Truganina, VIC, AustralienAussieBookSeller

Verkäufer/-in mit 5 Sternen

AbeBooks-Verkäufer/-in seit 22. Juni 2007

Softcover

Zustand: Neu

EUR 29,66

EUR 32,63 Versand 
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Artikelbeschreibung des Verkäufers

Paperback. Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish. Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Bestandsnummer des Verkäufers 9780983697398

Titel
Curing and Smoking Fish (Paperback)
Autor
Stanley Marianski
Verlag
Bookmagic
Erscheinungsjahr
2014
Zustand
new
Einband
Paperback
Sprache
Englisch
ISBN-10
0983697396
ISBN-13
9780983697398

AussieBookSeller

Truganina, VIC, Australien

Verkäufer/-in mit 5 Sternen

AbeBooks-Verkäufer/-in seit 22. Juni 2007

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Artikel25 bis 45 Werktage8 bis 14 Werktage
Erster ArtikelEUR 32,63EUR 38,80
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