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The River Cottage Curing & Smoking Handbook

The River Cottage Curing & Smoking Handbook

[a Cookbook]

by Steven Lamb
Hardback
Publication Date: 14/04/2015

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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.

ISBN:
9781607747871
9781607747871
Category:
Preserving & freezing
Format:
Hardback
Publication Date:
14-04-2015
Language:
English
Publisher:
Potter/Ten Speed/Harmony/Rodale
Country of origin:
United States
Pages:
256
Dimensions (mm):
205x137x26mm
Weight:
0.52kg
Steven Lamb

Steven Lamb has been involved with River Cottage since the very beginning, hosting events, living at the farm, and appearing regularly on the TV series and online.

Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, Steven represents River Cottage in the UK and abroad. He teaches at the cooking school, where he specializes in curing and smoking meat.

This title is in stock with our overseas supplier and should arrive at our Sydney warehouse within 2 - 3 weeks of you placing an order.

Once received into our warehouse we will despatch it to you with a Shipping Notification which includes online tracking.

Please check the estimated delivery times below for your region, for after your order is despatched from our warehouse:

ACT Metro: 2 working days
NSW Metro: 2 working days
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NSW Remote: 2-5 working days
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NT Remote: 4-10 working days
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QLD Rural: 2-5 working days
QLD Remote: 2-7 working days
SA Metro: 2-5 working days
SA Rural: 3-6 working days
SA Remote: 3-7 working days
TAS Metro: 3-6 working days
TAS Rural: 3-6 working days
VIC Metro: 2-3 working days
VIC Rural: 2-4 working days
VIC Remote: 2-5 working days
WA Metro: 3-6 working days
WA Rural: 4-8 working days
WA Remote: 4-12 working days

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