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Curing & Smoking: River Cottage Handbook No.13 [Hardcover]

Steven Lamb
4.8 out of 5 stars  See all reviews (52 customer reviews)
RRP: 14.99
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Book Description

3 Feb 2014 River Cottage Handbook

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. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process - this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. 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! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax . and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.

With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.


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Curing & Smoking: River Cottage Handbook No.13 + Booze: River Cottage Handbook No.12 + Chicken & Eggs: River Cottage Handbook No.11
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Product details

  • Hardcover: 256 pages
  • Publisher: Bloomsbury Publishing (3 Feb 2014)
  • Language: English
  • ISBN-10: 140880882X
  • ISBN-13: 978-1408808825
  • Product Dimensions: 12.9 x 19.8 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Bestsellers Rank: 1,886 in Books (See Top 100 in Books)

Product Description

Book Description

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese

About the Author

Steven Lamb has been involved with River Cottage since the very beginning, hosting events, living at HQ as the resident smallholder, and appearing regularly in the TV series and online. Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, he represents River Cottage in the UK and abroad. He teaches at the cookery school, where he specialises in curing and smoking meat.

@lambposts


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
By Dave
Well illustrated and well explained book for those wanting to take steps into home curing and smoking. Steve Lamb takes you through the processes from preparing the meat to curing, smoking and slicing and explains the principals involved in each step in an easy concise way. This is truly the best book I have so far on this topic, each item is explained in such a way that you want to have a go! If you have never tried but want to this is the book to start you on the journey to cure your own bacon and other meats, you won’t be disappointed by the results when you follow Steve’s step by step guide.

I would recommend this book to anyone like me who thought it would be good to have a go but have yet too. This puts all those concerns over storage, mould etc to bed with a nice cuddle from Steve.

This book far exceeded my expectations having purchased other books on the subject. Don't let the size fool you, it's packed, its easy to read with loads of pictures especially where it is needed in the butchery area showing the end results.

If its for yourself and fancy a go at curing or you know someone who is interested this is the book to have.
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9 of 9 people found the following review helpful
5.0 out of 5 stars Best book of its kind I've read 4 Feb 2014
By Linda
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I have a small collection of books on curing and smoking and this is by far the best I've read. I may be a sad sack (don't bother to writ in) but I actually sat up last night until 0130 and read it from cover to cover.
It's extremely detailed and easy to follow in terms of techniques, ingredients and health and safety issues (pretty important when you're curing a salami and you like your family and friends enough not to want to kill them) and the recipes are so good I'm salivating as I sit here. Inspiring and highly recommended.
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7 of 7 people found the following review helpful
5.0 out of 5 stars Great informative book - tells the whole story 6 Feb 2014
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Unlike some of the books on this subject, Steven Lamb gets stuck into the how and why of curing and its science. There is a good mix of information and recipes but it's more of a curing book than a smoking book which I leaves you wanting more The butchery sections are excellent for a beginner to follow too, and a good reminder for those who do have the skills...

Just one small error in the book - in the basic brine recipe it should be 300gm of salt to 4540ml of water, not 454ml..... A quick email to RCHQ has illicited a reply from Steven - top marks here !

Can we have a handbook on sausages next ...??
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8 of 9 people found the following review helpful
5.0 out of 5 stars Delicious! 3 Feb 2014
Thanks to Steven, I made my own bacon and there's no turning back now. This inspiring book has made me think twice about buying supermarket bacon, and now I'm turning my hand to chorizo. Steven's warm, clear writing style reflects his fantastically unique approach at the River Cottage Cookery School. Genuinely life-changing for me. Highly recommend.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Interesting and informative 23 Jun 2014
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I bought this book following HFW's article on hot smoking in the Guardian.

It's an interesting and informative book written by a man who is obviously an enthusiast, indeed he could possibly be described as a fanatic. However, to an extent, this is the problem with it as well. I've bought a small cheap smoker of the type HFW talks about in his article, and what I wanted was recipes for it rather than long complicated essays about making your own bacon and salami which is, I admit, well beyond me.

When you get to the right area of the book it is full of interesting stuff, and the recipes seem to be both tasty and practical, but there's an awful lot of dead wood to chop through for the 'backyard smoker'.

Still, this book is less than a tenner from Amazon, so it's a bargain and I can read, and dream, about making my own bacon...
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1 of 1 people found the following review helpful
5.0 out of 5 stars Good read 13 May 2014
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I flick through most cooking books and look at the bits the interest me.

I read this one cover to cover and enjoyed it all. Have been very interested in curing meats since a few business trips to Serbia and visiting some locals home curing operations. Hopefully this will give me the knowledge to take it forward.
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3 of 4 people found the following review helpful
5.0 out of 5 stars Fantastic and informative 3 Feb 2014
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Just got me hands on Steven Lamb's new book and I have already started curing my own bacon.

The book looks great, full of delicious looking recipes, instructions and guides.

I am a big fan of the River Cottage handbook series and this one is proving an inspiration. Can't wait to try curing and smoking my own meat, fish, veg and cheese!
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Of all the books on the subject I've seen so far this one covers the subject at it's best. The style is seductive - it makes you want to "play" and gives a lot of facts to help on the way - only problem is it's very hard to put down - too much drooling over what could be! But other than that I'd reccomend it to anyone wanting to get started in charcutierie no matter which part.
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