5 of 10 people found the following review helpful
Trivial on meat and fish,
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This review is from: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish (Hardcover)
This book is more for entertainment than as a serious manual.
The section on meat and fish is pathetic.
There is a recipe for bresaola, recycled from Franco Taruscio with credit but disagreeing with him on his advice. Franco brought us this recipe from a Jewish restaurant in Rome and I'm happy with his version.
Really, this section is a missed opportunity. There is nothing at all on sausage and salami making. The section on bacon is trivial. There could have been so much useful information on the black ham and bacon revival in Suffolk and Essex, local cures from around the UK, Spanish, Italian and German cures. What do we get? Three basic and uninteresting recipes on curing pork!
Fish is slightly better treated, but really falls short on the number of recipes. The author tantalises you with reference to Scandinavia without going into any depth at all. Five or six more pages would have been something.
If you are new to both cooking and preserving, this may be a good place to start but I doubt it. The book is full of lovely photos and very well done in the modern style. The author does seem to have a feel for the subject, so I am wondering whether the book started out very good, but got pared down by a talentless editor.