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Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How to Make Sausage (en Inglés)
B. Heller (Autor)
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Createspace
· Tapa Blanda
Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How to Make Sausage (en Inglés) - B. Heller
$ 40.987
$ 51.234
Ahorras: $ 10.247
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Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Lunes 17 de Junio y el
Lunes 01 de Julio.
Lo recibirás en cualquier lugar de Argentina entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. How to Make Sausage (en Inglés)"
This special re-print edition of B. Heller & Co.'s book “Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage” has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1904. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Secrets of Meat Curing and Sausage Making will shed considerable light on age old techniques of meat preservation, including smoking and sausage making. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
