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Smoking Salmon and Trout Plus Pickling, Salting, Sausaging and Care

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Smoking Salmon and Trout Plus Pickling, Salting, Sausaging and Care

The classic, definitive guide to smoking salmon and trout. Professional food scientist Jack Whelan provides authoritative information and over 400 howto drawings and photographs. This book is the result of the author's years of research into commercial preserving and processing of fish and years of adapting proven methods for easy home use.
Country USA
Brand Frank Amato Publications
Manufacturer Pacific Search Pr
Binding Plastic Comb
Height 0.59055
Length 9.01573
Weight 0.8377565956
Width 6.57479
ReleaseDate 0000-00-00

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