Curados y Ahumados

Curados y Ahumados

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Description

Curing and smoking are two of the best ways to preserve and enjoy meat, fish, and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with, and often the quality is questionable. So take control, and do it yourself. Nothing could be better than sitting down to dine on luxury, made-at-home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings, and even smoke delicate meats and seafood on your stovetop with scented teas and rice. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax, and smoked oysters in no time.

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Product details

  • Hardback | 176 pages
  • 156 x 210 x 24mm | 539.99g
  • BLUME
  • United States
  • English, Spanish
  • New edition
  • 8415317158
  • 9788415317159
  • 1,138,506

About Dick Strawbridge

Dick and James Strawbridge are a father-son team that runs Newhouse Farm, a three-acre smallholding in Cornwall, England. The BBC's "It's Not Easy Being Green" documented the Strawbridge family's move from a comfortable home in the Midlands to Newhouse Farm. Dick is an engineer, an inventor, a sustainability expert, and a TV presenter. He is a regular host of C4's "Scrapheap Challenge," contributes frequently to "Coast" on the BBC, and finished in second place on the BBC's "Celebrity Masterchef." He is the author of "It's Not Easy Being Green." James is a chef, a sustainable living expert, and the cofounder of Posh Pasty Company. Together with his father, he hosts ITV1's "The Hungry Sailors "and "Saturday Farm." They are the coauthors of "Practical Self-Sufficiency."

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Review Text

Una guía para convertir las carnes, el pescado, el marisco e incluso los huevos y el queso frescos en sabrosos manjares para compartir. Con sencillas instrucciones para curar, secar y ahumar, así como docenas de fantásticas recetas de las que disfrutar. «El orgullo que uno siente al llevar a la mesa sus propios productos para el disfrute de la familia y los amigos es inmenso; con este libro resulta muy fácil intentarlo.» [Dick y James Strawbridge] Este libro le animará a probar todas las modalidades del curado y el ahumado para que pueda descubrir la que más le gusta. Se muestran todos los métodos básicos y se proporcionan ideas y recetas para preparar platos en los que su producto sea la estrella. Conservar alimentos durante períodos de tiempo largos requiere cierto sentido común, de modo que se remarcan aquellos aspectos donde conviene ser más cuidadoso. Una vez que domine los principios básicos, utilice los métodos y las recetas a modo de guía y experimente. Tanto si lo ha cultivado usted mismo como si lo ha criado, cazado o comprado, hecho en casa le enseñará a transformar excelentes productos frescos en deliciosos alimentos artesanos que podrá consumir y disfrutar durante todo el año.

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