The river cottage curing and smoking handbook pdf
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The River Cottage Curing & Smoking Handbook
To enjoy a taste of River Cottage at home you can choose from the collection of River Cottage cookbooks and handbooks In this book, Hugh ramps up the veg content, delivering more new recipes bursting with vigour, freshness and flavour. This book is a solution for those suffering from a guilty conscience about those ingredients untouched in the fridge: the bendy carrots, the wilting salad, the foil-wrapped roast chicken. Eating more healthily isn't about denial. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life. Fruit is pretty much the perfect food: bountiful, delicious and colourful, it also helps us to fight infection, stresses and strains. But why are we still a nation that thinks it's a bit racy to slice a banana onto our cornflakes in the morning?
Add favorites. 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.