The River Cottage Curing & Smoking HandbookThe River Cottage Curing & Smoking Handbook
Title rated 0 out of 5 stars, based on 0 ratings(0 ratings)
Book, 2014
Current format, Book, 2014, , Available .Book, 2014
Current format, Book, 2014, , Available . Offered in 0 more formatsCuring and smoking your own food is a bit of a lost art these days. Europe has continued to use these methods on their meat, fish and cheese for centuries. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat it doesn't have to take up a huge amount of space.
The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget- loving cook) and an explanation of the preservation process this includes a section showing which products and cuts are most suitable for different methods of curing and smoking.
The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.
With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget- loving cook) and an explanation of the preservation process this includes a section showing which products and cuts are most suitable for different methods of curing and smoking.
The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.
With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
Title availability
About
Contributors
Subject and genre
Opinion
More from the community
Community lists featuring this title
There are no community lists featuring this title
Community contributions
Community quotations are the opinions of contributing users. These quotations do not represent the opinions of Surrey Libraries.
There are no quotations from this title
Community quotations are the opinions of contributing users. These quotations do not represent the opinions of Surrey Libraries.
There are no quotations from this title
From the community