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OverviewFull Product DetailsAuthor: Jack WhelanPublisher: Harbour Publishing Imprint: Harbour Publishing Dimensions: Width: 16.20cm , Height: 1.50cm , Length: 22.00cm Weight: 0.362kg ISBN: 9781550173024ISBN 10: 1550173022 Pages: 230 Publication Date: 27 February 2003 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviews.,. a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar. -Angela Murrils, Georgia Straight Whelan may have died twenty years ago, but his book seems immortal... -Cherie Thiessen, Mariner Life Whelan...pursued many interests, none with more passion than catching and preparing fish. -The Mail-Star ...a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar. -Angela Murrils, Georgia Straight Whelan...pursued many interests, none with more passion than catching and preparing fish. - The Mail-Star Whelan...pursued many interests, none with more passion than catching and preparing fish. <br/>-<b><i>The Mail-Star</i></b> ""Whelan may have died twenty years ago, but his book seems immortal..."" -Cherie Thiessen, Mariner Life ""Whelan...pursued many interests, none with more passion than catching and preparing fish."" -The Mail-Star ""...a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar."" -Angela Murrils, Georgia Straight .,. a fasinating little book that, with 400 photos, and highly detailed text, demystifies the preserving techniques behind everything from lox to caviar. <br>-Angela Murrils, Georgia Straight Author InformationJack Whelan was a long-time devotee of good fishing and good eating who spent many years in nutrition research. He branded a number of patents internationally in fields of food science and engineering. Smoking Salmon and Trout is the result of his years of research into the commercial preserving and processing of fish, and years of adapting these proven practices to easy home use. Tab Content 6Author Website:Countries AvailableAll regions |
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