Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures. It doesn't need to be complicated to make.
Science teacher Hector Kent has written the book he wished he'd had when he made his first prosciutto: one that brings together the critical components of curing in the simplest form possible, with illustrations to assure the reader of safe and delicious results.
| ISBN: | 9781581572438 |
| Publication date: | 9th December 2014 |
| Author: | Hector Kent |
| Publisher: | The Countryman Press an imprint of Countryman Press |
| Format: | Paperback |
| Pagination: | 183 pages |
| Series: | Countryman Know How |
| Genres: |
Cookery: preserving and freezing |
Dry-cured pork's flavours are a taste of the landscape and climate. The ultimate slow food, it has served as a crucial food source for many cultures.
Dry-Curing Pork features in the following genres: Cookery: preserving and freezing
Paperback. Not Available.
Dry-Curing Pork was written by Hector Kent and published by The Countryman Press an imprint of Countryman Press
Dry-Curing Pork has 183 pages
Yes it is part of Countryman Know How series