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Cold
Smoking and Salt Curing Meat, Fish and Game
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by A. D. Livingston
| A great cookbook for the anyone who loves to smoke or cure foods. Explains
salted, cured, and dry cured foods and how to make your own brined or corned
meats and gives instructions how to smoke fish, meats, and build a smokehouse.
Many excellent recipes for all types of meats, and fish. |
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Professional
Charcuterie : Sausage Making, Curing, Terrines, and Pates - by John Kinsella,
David T. Harvey
From the Back Cover
"The complete, contemporary guide to preparing sausages, cured and
smoked meats, pts and terrines, and cured and smoked fish of the highest
quality. Centuries of skill and imagination have earned charcuterie a revered
place in the world of gastronomy, and Professional Charcuterie honors that
proud tradition. This working manual and treasury of recipes covers the
selection and assembly of ingredients, the most effective use of equipment,
and the indispensable basics of food safety. |
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The
Sausage Making Cookbook - by Jerry Predika
| Great book for sausage lovers with general history of sausage making
and delicious recipes from around the globe. Covers the supplies what you
need and instructions for the novice. |
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The
Canning, Freezing, Curing and Smoking of Meat, Fish and Game - by Eastman |
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Better
Homes and Garden Presents : America's All Time Favorite Canning & Preserving
Recipes by Better Homes and Gardens (Editor) |
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On
Food and Cooking : The Science and Lore of the Kitchen - by Harold McGee |
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The
New Professional Chef, 5th Edition - by The Culinary Institute of America |
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Great
Sausage Recipes and Meat Curing - by Rytek Kutas |
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The
Busy Person's Guide to Preserving Food by Janet Bachand Chadwick |
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Preserving
in Today's Kitchen : Easy, Modern Canning Methods-With 168 Recipes by Jeanne
Lesem |
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Ball
Blue Book : Guide to Home Canning, Freezing & Dehydration |
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Preserving
Summer's Bounty: A Quick & Easy Guide to Freezing, Canning, Preserving
and Drying What You Grow - by Susan McClure (Editor), Rodale Food Center |
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Smoke
& Spice and Sublime Smoke - by Cheryl Alters Jamison, Bill Jamison |
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Hot
Links and Country Flavors : Sausages in American Regional Cooking (Knopf
Cooks American Series, 1) - by Bruce Aidells, Denis Kelly, John King (Illustrator) |
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Preserving
Fruits & Vegetables (Well-Stocked Pantry) by Carol W. Costenbader |
