Curing & Smoking : River Cottage Handbook No.13
by Steven Lamb
Editor: Bloomsbury Publishing PLC
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Fortnum & Mason Food & Drink Price 2015 | Highly recommended hardening and smoking, your own food is a bit of a lost art in Great Britain these days.While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, it seems that we have lost the habit of using them in the past.But with a good counsellor, someone can keep the produce fresh, living on a farm or in an urban flat area – they don’t have to take up a huge amount of space.River Cottage ethos is all about knowing the whole story behind what you put on the table; and, as Steven Lamb explains in this comprehensive, accessible guide, it’s easy to take the good quality ingredients and turn them into something sensational.Drying and Smoking begins with a detailed ventilation of any kit you might need (from sharpened knives to Christmas sausage, for the gadget-magnet cooking) and an explanation of the conservation process, including a section indicating the products and cuts are most suitable for different drying methods and smoking.The second part of the book is organized by the conservation method, with an introduction to each, and comprehensive advice on how to do it.And for each method, there are, of course, many delicious recipesThese include Scotch chorizo eggs, salted beef, hot smoked mackerel, gravadlax home madeand your own dry salted bacon sizzling in the breakfast pan.With an introduction by Hugh Fearnley-Whittingstall and lots of color photos and illustrations, this book is the guide for anyone who wants to stop smoking, brine or dry air on their way to a happier life in the kitchen.
Steven Lamb – Curing & Smoking : River Cottage Handbook No.13 – Free
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