The River Cottage Curing and Smoking Handbook by Steven LambThis 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.
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.
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.
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