Bøger af Maynard Davies

Maynard Davies, the last of the traditional bacon apprentice-boys, and now retired master-curer, shares here with the reader his lifetime's knowledge of the art of smoking and curing. In this practical manual Maynard explains, step-by-step, how he did it all in his day -- from choosing the best raw ingredients, to building one's own smokehouse, to the secrets of making the best sausage. After working in the profession for 60 years, Maynard wants to pass on his expertise to the next generation, in the hope that enthusiasts will get as much satisfaction from producing their own hams, bacons, sausages and countless other products, made with pride from the best ingredients, as he has always done.

Fans of Maynard will be delighted to read his further adventures in bacon curing. The last of the traditionally-apprenticed bacon curers, the author regales and inspires his readers with tales ofvisits from the health inspectorshis colourful customers and work colleagueshis tips on curing, smoking and sellingthe burglaries, bungled deals and triumphshis growing reputation in the fieldtravels to learn how to make parma ham and much more.This book is the same addictive concoction of humour, tragedy and plain common sense, told in Maynard's disarmingly frank manner.

Maynard Davies, the last of the apprentice bacon curers, tells his intriguing story in his own distinctive style.Always one to turn a challenge into an opportunity, Maynard took pleasure in learning the skills of the oldmaster curers of the Black Country and he shares with the reader the secrets of top quality bacon, learnt over a lifetime: the methods, recipes, smoking and curing. His passion for, ashe puts it, 'good food for good people', is his motivation - made by experts, using the best ingredients, and cutting no corners.Funny, wise and very human, Maynard's unsentimental tale will remind readers that old fashioned virtues of pride in one's profession, hard work, an open mind and a lot of optimism go along way.