Free shipping on orders over $99
The River Cottage Curing & Smoking Handbook

The River Cottage Curing & Smoking Handbook

[a Cookbook]

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

Share This Book:

  $41.75
or 4 easy payments of $10.44 with
afterpay
    Please Note: We will source your item through a special order. Generally sent within 120 days.

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.

Our overseas supplier has this title on order. You can place a backorder for this title now and we will ship it to you when it becomes available. 

While we are unable to provide a delivery estimate, most backorders will be delivered within 120 days. If we are informed by our supplier that the title is no longer available during this time, we will cancel and refund you for this item.  Likewise, if no delivery estimate has been provided within 120 days, we will contact our supplier for an update.  If there is still no delivery estimate we will then cancel the item and provided you with a refund.

If we are able to secure you a copy of the title, our supplier will despatch it to our Sydney warehouse.  Once received we make sure it is in perfect condition and then despatch it to you via the Australia Post eParcel service, which includes online tracking.  You will receive a shipping notice from us when this occurs.

Reviews

Be the first to review The River Cottage Curing & Smoking Handbook.