Attleborough Accessories COOKING, SMOKING, BUTCHERY & CHEESE MAKING


THE SMOKING & CURING BOOK Ref: B003	By Paul Peacock. This guides you through getting started, detailing the materials needed, giving step-by-step instructions for making ham, bacon, salt beef & cured fish as well as cheese, poultry & other foodstuffs. It covers hot & cold smoking, building simple smokers with everyday equipment for domestic use or more adventurous units for small-scale commercial production. Plus there are guides on smoking bacon, ribs & other cuts, fish, sausages & cheese. In addition it gives useful tips & advice on selling, slicing & serving as well as recipes for cure mixes & a useful resource section. 210 x 135 mm, 156 pp, Softback. 21 colour pictures & 29 b&w line illustrations. Price: £9.99



MAYNARD SECRETS OF BACON CURER Ref: B086	By Maynard Davies. Last of the traditionally-apprenticed bacon curers, Maynard regales his readers with tales of visits from health inspectors, colourful customers & work mates, tips on curing, smoking & selling, the burglaries, bugled deals & triumphs, travels to learn how to make Parma Ham & much more this book is an addictive concoction of humor, tragedy & plain common sense, told in a disarmingly frank manner. 216 x 138mm, 76 pages, Hardback. Price: £9.99



THE PHEASANT COOK - 97 WAYS TO PREPARE A BIRD Ref: B122	By Tina Dennis & Rosamund Cardigan. Exciting ideas from two experienced pheasant cooks, from simple soups & starters to elaborate dishes for celebrations, suppers & dinner parties. Also details on how to hang, pluck, draw & truss. 234 x 156mm. 128 pages, Paperback. Price: £9.99



PRACTICAL CHEESEMAKING Ref: B144	By Kathy Biss. Practical Cheesemaking gives detailed advice on all aspects of the complex process for both the commercial cheesemaker in the dairy & the enthusiastic amateur in the kitchen. Topics covered, necessary equipment & ingredients, scientific processes explained, hygiene & control tests, storage, grading & packing, advice when things go wrong, tempting cheese recipes. Whether you are making cheese for commercial reasons or simply for your own use, this will help you to produce a cheese that you will be proud to serve or to sell. 216 x 138mm, 144 pages, Paperback. 51 b& w &16 line drawings. Price: £9.99



HOW TO BUTCHER LIVESTOCK & GAME Ref: B159	By Paul Peacock. Whether you want to butcher your own food for your family or butcher on a small-scale for profit, this book covers all aspects of the craft. Animals, says the author, need to be treated with care, respect & empathy when alive, when dead they need respect & proffessionalism. This book covers all livestock & includes rabbit & game & is supported by plenty of illustrations to guide you step-by-step through the butchering process. 210 x 135mm, 152 pages. 79 b&w line illustrations. Price: £12.99



MASTERING THE CRAFT OF SMOKING FOOD Ref: B279	By Warren Anderson. Complete guide to making smoked food at home. Learn secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon & many more delicious smoked foods, at home with basic equipment that can be bought or easily made. (Instructions covered in the book). Illustrations & recipes. Highly recommended for amateur cooks & professional chefs, as a 'user friendly' reference for the preparation of smoked meats. An in depth guide with probably more than you will ever want to know about the subject. 228 x 152mm, 319 pages, Paperback. 74 b/w photo,32 line drawings. Price: £14.95



CRAFT CIDER MAKING Ref: B437	By Andrew Lee. For anyone who wants to make great cider or apple juice. All you need is apples & some equipment is clearly outlined in the book. Full of the techniques to make your fruity beverages, with explanations how they work. Also contains trouble shooting when things wrong! This has a wealth of practical experience & understanding. For beginners & old hands alike. 210 x 135mm, 168 pages, Paperback. Price: £12.99