- 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: 4.7 out of 5 stars See all reviews (173 customer reviews)
- Amazon Bestsellers Rank: 7,567 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 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.
I love this book, and have made back bacon, streaky bacon, and currently have pancetta going in the fridge, along with more streaky. The instructions are precise, accurate and if that doesn't impress you, it's a damn good read (the chorizo did it).
I enjoy the English way of preparation, simple flavours done well that enhance the meat.
If you've someone in your life even thinking about doing something like this - a good choice of present this is.
One tiny thing - read each recipe completely first. Some of them reserve certain ingredients for when the product comes out of the cure, and it's tempting to measure and mix each ingredient as weighed. Not a biggie - just saying.
Leg arriving tomorrow for prosciutto. Only a year to wait on that one.
Attached is a photo of my first run of back bacon for your future enjoyment...
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...
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 ...??
Needn't have worried with this book. Very informative and easy to follow. Lots of different recipes to try out. So far we've made prosciutto, bresaola and salami with great success. Spalla will be ready in September, can't wait! So so happy we discovered this book! Thank you!
Most Recent Customer Reviews
i think this book is brilliant, it has opened up an entirely new culinary field, and the results have not in the least dissappointed.Published 12 days ago by R. Boreham
I have been on the course at river cottage and the book is true to they way they do things.Published 1 month ago by Mrs B.