Curing & Smoking: River Cottage Handbook No.13

Product Information

This book is a must-have for the dedicated home chef looking to up their game and at least a must-read for the novice home sausage maker looking for a solid reference to get started from. while simultaneously praising the more demanding baroque preparations, the authors have clearly made the case for charcuterie's place of prominence within our culinary hierarchy. Curing Their Ills brings refreshing concreteness and dynamism to the discussion of European attitudes toward their others, as it traces the shifts and variations in medical discourse on African illness. The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself? Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family.

PO Box, Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Argentina, Armenia, Azerbaijan Republic, Belarus, Benin, Bhutan, Bosnia and Herzegovina, Botswana, British Virgin Islands, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Central African Republic, Chad, Channel Islands, Comoros, Cook Islands, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Polynesia, Gabon Republic, Gambia, Georgia, Ghana, Greenland, Guam, Guinea, Guinea-Bissau, Guyana, Haiti, India, Iraq, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Mali, Marshall Islands, Mauritania, Mauritius, Mayotte, Micronesia, Moldova, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands Antilles, New Caledonia, Niger, Nigeria, Niue, Northern Ireland, Palau, Papua New Guinea, Puerto Rico, Republic of the Congo, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Scilly Isles, Scottish Highlands, Scottish Islands, Senegal, Serbia, Seychelles, Sierra Leone, Solomon Islands, Somalia, Suriname, Svalbard and Jan Mayen, Swaziland, Tajikistan, Tanzania, Togo, Tonga, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U. I was recently in the region around Parma, Italy, having a private tour of the mid-size Parma Ham (King of Italian Prosciutto) factory. Lorraine Eaton of The Virginian-Pilot said that the book "eloquently and patiently walks you through everything from bacon to Spanish chorizo. I'm sharing these vintage skills here so you too can live a simple, more connected homemade life- one canning jar at a time!The section on sausage was incredibly thorough, but I wished it went more into the science of meat fermentation. Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you’ve harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time. Food items do include, but are not limited to: Backwoods Seasonings, Sausage Casings, High Temperature Cheese, etc. Of the hard learned wisdom I've picked up over the past 10+ years, there were no major tips I found missing or suggestions which I strongly disagreed with. 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.

These are just a few of the recipes that jumped out at me when I first glanced through the book, The River Cottage Curing and Smoking Handbook. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. It's fun to realize that food preservation was once a matter of necessity, but that even with refrigeration, canning, freezing, vacuum-sealing, etc.

Mick Vann of the Austin Chronicle praised the use of "clear and concise instruction and revealing headnotes" and also said that the "realistic illustrations reinforce the text in an especially illuminating style, making it incredibly easy to follow the methods". 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.

The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. The book provides a beautifully balanced argument to make visible the brutal "treatments" and care practices people were subjected to in the name of biomedicine and psychiatry. Here is a helpful rundown of the best books I have found on meat curing, dry curing, and smoking food; these are books I have re-read and used as references throughout this site, the best of the best!Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat.