Paperback (06 Oct 2016)
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There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
Little, Brown is the literary hardback imprint that feeds into our Abacus paperback list. We publish across a wide range of areas, including fiction, history, memoir, science and travel, but within this diverse list the vast majority of books have in common a strong narrative and a distinctive voice.
| ISBN: | 9781845285920 |
| Publisher: | Little, Brown |
| Imprint: | Robinson |
| Pub date: | 06 Oct 2016 |
| DEWEY: | 641.49 |
| DEWEY edition: | 23 |
| Language: | English |
| Number of pages: | 208 |
| Weight: | 174g |
| Height: | 127mm |
| Width: | 198mm |
| Spine width: | 16mm |
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