The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks)
ISBN-13:
9781607747871
ISBN-10:
1607747871
Edition:
Illustrated
Author:
Steven Lamb
Publication date:
2015
Publisher:
Ten Speed Press
Format:
Hardcover
256 pages
FREE US shipping
on ALL non-marketplace orders
Marketplace
from $18.72
USD
Marketplace offers
Seller
Condition
Note
Seller
Condition
New
Brand New! Not overstocks! Brand New direct from the publisher! Ships in sturdy cardboard packaging.
Book details
ISBN-13:
9781607747871
ISBN-10:
1607747871
Edition:
Illustrated
Author:
Steven Lamb
Publication date:
2015
Publisher:
Ten Speed Press
Format:
Hardcover
256 pages
Summary
The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks) (ISBN-13: 9781607747871 and ISBN-10: 1607747871), written by authors
Steven Lamb, was published by Ten Speed Press in 2015.
With an overall rating of 4.5 stars, it's a notable title among other
Canning & Preserving
(Potatoes, Cooking by Ingredient, Cooking Methods, Reference, Cooking Education & Reference, Cooking, Encyclopedias & Subject Guides) books. You can easily purchase or rent The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks) (Hardcover) from BooksRun,
along with many other new and used
Canning & Preserving
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $5.95.
Description
A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.
River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}