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River Cottage Curing & Smoking Handbook

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River Cottage Curing & Smoking Handbook

This 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.
£13.75

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We made our first forays into curing and cold smoking after attending a River Cottage course on the subject several years ago run by the wonderful Steve Lamb, so when we learned he had written the latest in the River Cottage Handbook series on the subject, we knew we had to stock it. Don't be deceived by the handbook size of this hardback book as it is packed with a vast range of recipes along with practical step by step guidance which is both easy to follow and entertaining. Recipes include basics such as streaky bacon to more complex air dried ham or proscuitto. The book also deals with more obscure raw ingredients such as goat as well as blending nternational flavours with British favourites from sauerkraut to bresaola to nduja (spreadable salami). There's also a selection of hot smoked recipes including hot smoked oysters or hot smoked rose cured beef. You'll even learn - pictorially - how to tie a butcher's knot which is a great skill to have and one I have still to master. Sorry Steve! Highly recommended.

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Description We made our first forays into curing and cold smoking after attending a River Cottage course on the subject several years ago run by the wonderful Steve Lamb, so when we learned he had written the latest in the River Cottage Handbook series on the subject, we knew we had to stock it. Don't be deceived by the handbook size of this hardback book as it is packed with a vast range of recipes along with practical step by step guidance which is both easy to follow and entertaining. Recipes include basics such as streaky bacon to more complex air dried ham or proscuitto. The book also deals with more obscure raw ingredients such as goat as well as blending nternational flavours with British favourites from sauerkraut to bresaola to nduja (spreadable salami). There's also a selection of hot smoked recipes including hot smoked oysters or hot smoked rose cured beef. You'll even learn - pictorially - how to tie a butcher's knot which is a great skill to have and one I have still to master. Sorry Steve! Highly recommended.
Price £13.75

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River Cottage Curing & Smoking Handbook

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