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Dry-Curing Pork

Language EnglishEnglish
Book Paperback
Book Dry-Curing Pork Hector Kent
Libristo code: 04823198
Publishers WW Norton & Co, December 2014
Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are tr... Full description
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Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn t need to be complicated but it s important to have clear, step-by-step instructions. That s where Hector Kent comes in. Kent, a science teacher by trade, 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 photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country."

About the book

Full name Dry-Curing Pork
Author Hector Kent
Language English
Binding Book - Paperback
Date of issue 2014
Number of pages 224
EAN 9781581572438
ISBN 1581572433
Libristo code 04823198
Publishers WW Norton & Co
Weight 426
Dimensions 203 x 203 x 15
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