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  1. Le Charcutier Anglais

    e Charcutier Anglais is a recipe book and technical meat manual with the unique commentary of its author Marc Frederic, a French registered Boucher-Charcutier- Traiteur.

    Out of stock

  2. River Cottage Curing & Smoking Handbook

    his Curing & Smoking Handbook by Steve Lamb from River Cottage is a comprehensive guide to both technique and individual mouth-watering recipes, taking you through each process with in-depth knowledge and informative step by step photography. The 250 page hardback covers the science, kit, ingredients and methodology.

    Out of stock

  3. Hot Smoked Recipe Booklet

    p>24 pages of hot and cold smoking recipes plus tips & techniques, woods and equipment. Each recipe includes fabulous photography and easy to follow instructions. Includes hot smoked meats, fish, vegetables and deserts as well as curing and cold smoking projects - bacon, pancetta, salmon, cheeses and nuts.

    • includes hot smoking, cold smoking and curing
    • general info including tips and techniques, wood flavours, kit choi
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