Curing & Smoking
River Cottage Handbook No.13
Impossible d'ajouter des articles
Désolé, nous ne sommes pas en mesure d'ajouter l'article car votre panier est déjà plein.
Veuillez réessayer plus tard
Veuillez réessayer plus tard
Échec de l’élimination de la liste d'envies.
Veuillez réessayer plus tard
Impossible de suivre le podcast
Impossible de ne plus suivre le podcast
3 mois d'Audible Standard gratuits
3 mois pour 0,00 €/mois, puis 5,99 €/mois. Possibilité de résilier chaque mois.
L'offre prend fin le 15 Juillet 2026 à 23 h 59.
Curing & Smoking
Lu par :
Hugh Fearnley-Whittingstall, Richard Trinder
Acheter pour 15,99 €
-
De :
-
Steven Lamb
Fortnum & Mason Food & Drink Awards 2015 | Highly Commended
Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space.
The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax … and your own dry-cured streaky bacon sizzling in the breakfast frying-pan.
With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
adbl_web_anon_alc_button_suppression_c
Poursuivre la série
Commentaires
If you have yet to come across the River Cottage Handbooks, I can’t recommend them enough
Aucun commentaire pour le moment