The River Cottage Curing and Smoking Handbook
by Steven Lamb, Hugh Fearnley-Whittingstall
Editor: TEN SPEED PRESS
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A practical bottom guide for drying and smoking meat, fish, cheese and vegetables at homeRiver Cottage, long a pioneer of high quality sustainable food, is to know the whole story behind what is put on the tableIn real River Cottage form, accessible, compact guide abounds with essential information for supplying, butchering, smoking, and hardening all pigs, cows, chicken, fish and vegetablesSteven Lamb, respected, authority charcuterie, breaks down traditional methods of drying and smoking to their simplest procedures, with abundant visual resources and 50 cooking recipesWith a little salt, pepper and sugar in the pantry, it is easy to turn a good quality production into fantastic, exciting foodThis thorough, quick manual starts with a detailed breakdown of the tools (from sharp knives to Christmas sausage, for gadget-magnet cooking) and an explanation of the preservation process, including a section on cuts that are best for different drying methods and smokingLamb dips into every method, dry-hardening fermentation, smoking brining-in a simple, exhaustive wayAnd for every technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, parma ham, dry and salted bacon
Steven Lamb, Hugh Fearnley-Whittingstall – The River Cottage Curing and Smoking Handbook – Free
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