Cold-smoking & Salt-curing Meat, Fish, & GameBook - 1995
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game - adapting today's materials to yesterday's traditional methods.
Publisher: New York : Lyons & Burford, Publishers, 1995
Branch Call Number: 641.46/LIV
Characteristics: 158 p. : ill