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The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store saw the decline of the practice. This book covers: the history of smoking, brining, the practice of smoking at home and for the business concern, smoke ovens and other equipment, finance, and marketing. schovat popis
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Practical Food Smoking, Kate Jenkins, Joe Walker
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- Année de publication
- 2003
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- (souple)
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