Broquet Cook books Le guide complet pour fumer, traiter et sécher votre viande et votre poisson

• Model : 9782896544837.
• 224 pages.
• Author : Turan T. Turan.

Step by step guide to smoke, treat and dry meat and fish at home : From de gravlax salmon to the mouth-watering smoky chicken wings and smoked bacon at home.

Practical approche of Turan will show you all essential techniques, as well as more complex treatment, which will encourage you to develop your own touch. No costly equipement required : All you need is an oven or a barbecue!

Step by step instruction and photographies for more that 50 different techniques

Complete cold and warm smoking methods instruction, plus a guide to building your own outdoor smoker : From a cold smokehouse made of cardboard to models using a barbecue.

Salting and brining techniques can be used with your usual recipes to bring roasts, beef, salted pork and whole hams to perfection.

Meat drying presere flavours and add weeks to shelf life, which is ideal for on-the-go snacks such as charcuterie and biltong, as well as salamis and gourmet charcuterie

Please note that this book is in french