This paperback cookbook, titled "A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game," provides detailed instructions and recipes for preserving meat, fish, and game using various methods such as canning, freezing, curing, and smoking. Published by Storey Publishing in 2002, the book is part of the cooking series and features 192 pages packed with tips, techniques, and illustrations for food enthusiasts looking to learn about specific ingredients and preservation methods. With a weight of 428 grams and dimensions of 8.9 inches in length and 6 inches in width, this book is a valuable resource for those interested in learning how to can, freeze, cure, and smoke their own meats and seafood.
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