River Cottage Handbook - 13: Curing & Smoking

More about the book

Curing and smoking food is a fading tradition in Britain, unlike in many European countries where these methods continue to thrive. However, with the right guidance, anyone can preserve fresh produce, regardless of their living situation, whether in the countryside or a city apartment. The ethos focuses on understanding the entire journey of food from source to table. This accessible guide provides detailed insights into the necessary equipment, from sharp knives to sausage stuffers, and explains the preservation process, highlighting suitable products and cuts for various curing and smoking methods. The book is structured by preservation technique, offering comprehensive instructions and a wealth of delicious recipes, including chorizo Scotch eggs, salt beef, hot smoked mackerel, homemade gravadlax, and dry-cured streaky bacon for breakfast. With an introduction by Hugh Fearnley-Whittingstall, along with vibrant photographs and illustrations, this guide serves as an essential resource for anyone eager to enhance their culinary skills through smoking, brining, or air-drying, ultimately leading to a more rewarding kitchen experience.