- Hardcover: 256 pages
- Publisher: Bloomsbury Publishing (31 Jan. 2014)
- Language: English
- ISBN-10: 140880882X
- ISBN-13: 978-1408808825
- Product Dimensions: 13 x 2.5 x 20.5 cm
- Average Customer Review: 185 customer reviews
- Amazon Bestsellers Rank: 3,667 in Books (See Top 100 in Books)
Curing & Smoking: River Cottage Handbook No.13 Hardcover – 31 Jan 2014
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If you have yet to come across the River Cottage Handbooks, I can't recommend them enough (Rachel Khoo, Daily Mail)
In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheeseSee all Product description
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Top customer reviews
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.
I have a bit of a doomsday prepper mentality and this book should come handy after World War III. Also who doesn't want to make their own bacon or prosciutto at home! Granted that cured meat takes time, weeks, but it will be worth it!
My hope is that one day Mr Lamb will travel to equatorial & tropical countries, observe what meats they have, engage his critical thinking and create an addendum edition. Right now, where am at, there is more fish & chicken than lamb & pork. So please take some mosquito cream and plan a holiday in the tropics.
Steven Lamb is both knowledgeable and enthusiastic about smoking food and this comes across in the clear, detailed and practical advice he gives. No need for fancy equipment or years of training, Steve makes you believe you can get it right first time. He's right, my first goes at bacon have been superb. Now for more adventurous stuff.
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