Review
'Full of detailed advice' --Independant on Sunday
--This text refers to the
Hardcover
edition.
Book Description
Fresh and attractive repackage of classic guide to smoking meat, fish and game
--This text refers to the
Hardcover
edition.
Product Description
The author gives advice on how to make the best use of meats in season, how to avoid waste and how to provide yourself and your guests with home-smoked salmon, cod and herring, pheasant, grouse, turkey, beef, pork, venison and poultry. He also explains how to make your own kiln cheaply and easily. Former gamekeeper Keith Erlandson contributes regular articles to the "Irish Hunting, Shooting and Fishing Magazine" and writes a monthly column for "Shooting Times".
From the Publisher
A fully revised edition of this classic guide to smoking fish, meat and game.
--This text refers to an out of print or unavailable edition of this title.
About the Author
Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book.
--This text refers to the
Hardcover
edition.
