The smoked-foods cookbook
Subtitle: how to flavor, cure, and prepare savory meats, game, fish, nuts, and cheese
By: Lue & Ed Park.
Contributors: Park, Ed.
Edition: 1st ed.
Publisher: Stackpole Books
Published: 1992
Place of publication: Harrisburg, PA
Language: eng
Number of pages: 216
Subjects: Smoked meat; Smoked fish; Cookery (Smoked foods)
Description: This book gives readers easy, modern methods of preparing smoked foods, with 147 tasty recipes. It includes low-fat and low-salt alternatives for healthful eating.
Notes: Includes bibliographical references (p. 212) and index.