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Libri di Paul PeacockLingua:Libri Italiani
This book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you'll need for the job.
The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.
As well as recipes for cooking sea and river fish, shellfish, crustaceans you'll discover how to preserve fish.
This book is aimed at the majority of us who live in terraced houses, high rise flats, town houses and semi-detached properties with a small garden and often nowhere to grow but the patio. It shows how to make the most of pots and planters; how to plan for a reasonable yield; and how never to run out of at least something to special eat.
You might not have all the space in the world, but you can enjoy all the flavour in the world. With the step-by-step instructions in this book you will be able to grow, nurture and harvest your own fruit, vegetables and herbs in a range of pots and containers, including recycled ones such as plastic milk bottles, and kitchen sinks.
This book describes the various ways you can cure and preserve meats at home that are really tasty, safe to eat, and a whole lot healthier than equivalent shop-bought products. You and only you will have control of what goes into your meat, and of how salty it will be.
Based on traditional recipes, it is a practical guide to curing all sorts of meat, from bacon and ham through to making your own salamis, pâtés, confits and galantines. It also includes the production of modern charcuterie, as well as delicious family favourites such as burgers, faggots, meatballs, and sandwich meats of various types, including corned beef.
Whether you just want to make your own bacon 'as it used to be', or broaden your repertoire to include prosciutto, biltong and dozens of other preserved treats, this book gives you simple, step-by-step instructions for them all. By showing you how to be safe in the curing world it also enables you to experiment for yourself.
Jack is still loved by thousands and his films remain as popular as ever.
This book provides step-by-step instructions for making your own sausages. You’ll discover what sausage-making equipment you’ll need and which sausage skins to use. As well as providing a basic sausage recipe it also includes recipes for Cumberland, Lincolnshire and Irish sausages, pork and apple sausages, beef and onion sausages, garlic cheese sausages and even chorizo.
Hopefully, delving into the world of sausage-making will whet your appetite for other foods you can make yourself. If you can make a sausage, you can bake your own bread; if you can salt pork mince to preserve sausages, you can use the same skills to make a ham or even bacon. In a way, this eguide is a gateway to other possibilities in the kitchen and of learning a skill and an attitude about food that will stay with you, and your family, forever.