Author: ROBINSON, JAMES
Title: Whole Art of Curing, Pickling, and Smoking Meat and Fish
Description: London, Longman, Brown, Green and Longmans. 1847, First Edition. Hardback, 12mo - over 6¾" - 7¾" tall. Book, A wonderful selection of recipes for preserving meat and fish. Title page continues - Both in the British and Foreign Modes; with many useful miscellaneous receipts, and full directions for the construction of an economical drying-chimney and apparatus, on an entirely original plan. Oxford page 177. Olive cloth with gilt title to spine. Good/No Jacket - as issued.

Keywords: Curing Pickling Smoking Meat Fish Cookery Cooking Food Recipes


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