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The River Cottage Curing and Smoking Handbook - (River Cottage Handbooks) by  Steven Lamb (Hardcover) - 1 of 1

The River Cottage Curing and Smoking Handbook - (River Cottage Handbooks) by Steven Lamb (Hardcover)

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About this item

Highlights

  • A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.
  • About the Author: STEVEN LAMB has been involved with River Cottage since the very beginning, hosting events, living at the farm, and appearing regularly on the TV series and online.
  • 256 Pages
  • Cooking + Food + Wine, Specific Ingredients
  • Series Name: River Cottage Handbooks

Description



About the Book



"A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon. "--



Book Synopsis



A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.

River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.



About the Author



STEVEN LAMB has been involved with River Cottage since the very beginning, hosting events, living at the farm, and appearing regularly on the TV series and online. Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, Steven represents River Cottage in the UK and abroad. He teaches at the cooking school, where he specializes in curing and smoking meat.
Dimensions (Overall): 8.0 Inches (H) x 5.2 Inches (W) x 1.0 Inches (D)
Weight: 1.1 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 256
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients
Series Title: River Cottage Handbooks
Publisher: Ten Speed Press
Format: Hardcover
Author: Steven Lamb
Language: English
Street Date: April 14, 2015
TCIN: 81606207
UPC: 9781607747871
Item Number (DPCI): 247-16-5032
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 1 inches length x 5.2 inches width x 8 inches height
Estimated ship weight: 1.1 pounds
We regret that this item cannot be shipped to PO Boxes.
This item cannot be shipped to the following locations: American Samoa (see also separate entry under AS), Guam (see also separate entry under GU), Northern Mariana Islands, Puerto Rico (see also separate entry under PR), United States Minor Outlying Islands, Virgin Islands, U.S., APO/FPO, Alaska, Hawaii

Return details

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Q: Who is the author of this cooking guide?

submitted by AI Shopping Assistant - 15 days ago
  • A: The author is Steven Lamb, a respected authority on charcuterie associated with River Cottage.

    submitted byAI Shopping Assistant - 15 days ago
    Ai generated

Q: How many recipes are included in this handbook?

submitted by AI Shopping Assistant - 15 days ago
  • A: There are 50 delicious recipes included in the handbook across different curing and smoking methods.

    submitted byAI Shopping Assistant - 15 days ago
    Ai generated

Q: What key tools are discussed in the book?

submitted by AI Shopping Assistant - 15 days ago
  • A: The book provides a breakdown of essential tools like sharp knives and sausage stuffers for curing and smoking.

    submitted byAI Shopping Assistant - 15 days ago
    Ai generated

Q: What type of cooking techniques are covered in this book?

submitted by AI Shopping Assistant - 15 days ago
  • A: The book covers techniques like dry-curing, fermentation, brining, and smoking for various foods.

    submitted byAI Shopping Assistant - 15 days ago
    Ai generated

Q: Is this book suitable for beginners in cooking?

submitted by AI Shopping Assistant - 15 days ago
  • A: Yes, the guide is accessible and designed for anyone interested in learning about curing and smoking foods.

    submitted byAI Shopping Assistant - 15 days ago
    Ai generated

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