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Book Fumage et fumaisons techniques et recettes (Smoking and smokehouse techniques and recipes)
  • Book Fumage et fumaisons techniques et recettes (Smoking and smokehouse techniques and recipes)Book Fumage et fumaisons techniques et recettes (Smoking and smokehouse techniques and recipes)
  • Book Fumage et fumaisons techniques et recettes (Smoking and smokehouse techniques and recipes)
  • Book Fumage et fumaisons techniques et recettes (Smoking and smokehouse techniques and recipes)

Book Fumage et fumaisons techniques et recettes (Smoking and smokehouse techniques and recipes)

18.86€
18.86€
In stock 48 hour dispatch

Fumage et fumaisons - Techniques et recettes. The basics, the principles, smoking recipes... Everything you need to know to become a successful smoking enthusiast. Publish by Tom Press.
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Reference : livtofum
Book Fumage et fumaisons - Techniques et recettes. Smoking basics, principles recipes… All the tips you need to know to become an aware enthusiast.
Smoking is a method of preserving and cooking unlike any other.
This book is for enthusiasts and for amateurs too. You will discover a progressive and clear approach with new recipes that illustrate know-how that is often very ancient.
Published by Tom Press. 200 pages.
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Main material paper
Width 16 cm
Height 24 cm
Net weight 470 g
What you should know about hot smoking
What you should know about hot smoking
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It´s easy to smoke meat or fish. A good product, a little preparation, a few embers and a little sawdust and you´re ready! If you are tempted by the idea of smoking, then it´s time to start. This is what you need to know to begin…
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Warm smoked oysters
Warm smoked oysters
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A short spell in the smokehouse and your oysters will take on another dimension.
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Fail-safe smoked salmon
Fail-safe smoked salmon
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A salmon that you have prepared and smoked at home is nothing like the industrial products that you can buy wrapped in plastic. But how do you go about making it and be sure of success?
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smoker and smokehouse
smoker and smokehouse
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The principle of smoking food is better and better controlled, it is time to know how to optimize it ...
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