Curing & smoking river cottage handbook

5.28  ·  9,062 ratings  ·  884 reviews
curing & smoking river cottage handbook

The River Cottage Curing and Smoking Handbook by Steven Lamb

This isn't intended to be a coffee-table cookbook but one to be read thoroughly for the methods and their pitfalls, then used for its recipes. Smoking and curing deserve a dedicated book much more than, say, vegetable cookery, quasi-scientific stuff or the endless procession of books promising quick and easy recipes. The techniques, skills and equipment are different from whatever we cooks would normally be using. There isn't much that is quick or easy on offer here, of course, despite the explanations which help make curing and smoking less daunting than you might have thought. I had always supposed wrongly that the damp British weather made drying salami and sausage dubious, and that the glorious Scottish herring and haddock smoking, along with the East End Jewish cold-smoking of salmon, were our main heritage. Not so, it would seem. The book is almost pocket-sized, with irritatingly small print but good, practical photographs and a reassuringly knowledgeable writing style.
File Name: curing & smoking river cottage handbook.zip
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Published 30.04.2019

Perfect Venison Biltong - Steven Lamb

The River Cottage Curing and Smoking Handbook

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River Cottage Handbook No.13

#041 - Stephen Lamb - River Cottage - Part One

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Details if other :. Michelle Vollemaere rated it it was amazing Mar 14, Michael Mccandless rated it it was amazing Sep 06. Steven Lamb and the team will be there to meet you and start the day with tea.

This website uses cookies for analytical and functional purposes. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes!

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Product Details About the Author. Recommended Articles. However, for the above mentioned reasons I can really only give this book three stars. There were also pictures of different types of cured and smoked meats, of the equipment.

Mark Miller and Coyote Cafe head chef Mark Kiffin have combined talents to present the joys of making authent. See All Customer Reviews.

4 thoughts on “Meat Curing and Smoking - Curing Courses | River Cottage

  1. Skip to navigation Skip to content Skip to footer. Set in our beautiful threshing barn at River Cottage HQ, there will be tasters throughout the day with an amazing charcuterie board of nitrite free products and a delicious two-course lunch prepared by the River Cottage chefs. Cookie policy In order to continually improve our website, we collect non-personal data through cookies. Lucia St.

  2. Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. 🧑

  3. Helena St. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, brine or air-dry their way to a happier kitchen. Very comprehensive. The author did a great job communicating their British concepts to an American audience.

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