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    Made at Home: Curing & Smoking (Made at Home) (Hardback) By (author) Dick Strawbridge, By (author) James Strawbridge

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    DescriptionCuring 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. Whether you're an urbanite or country lover, it's easy to have a go at the Good Life. 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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  • Full bibliographic data for Made at Home: Curing & Smoking

    Title
    Made at Home: Curing & Smoking
    Authors and contributors
    By (author) Dick Strawbridge, By (author) James Strawbridge
    Physical properties
    Format: Hardback
    Number of pages: 176
    Width: 158 mm
    Height: 212 mm
    Thickness: 23 mm
    Weight: 544 g
    Language
    English
    ISBN
    ISBN 13: 9781845336578
    ISBN 10: 1845336577
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: VSZ
    BISAC V2.8: CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    BISAC V2.8: CKB000000, HOM022000
    DC22: 641.46
    BIC subject category V2: WBW
    DC23: 641.4
    Edition statement
    New ed.
    Illustrations note
    More than 150 full-colour images
    Publisher
    Octopus Publishing Group
    Imprint name
    MITCHELL BEAZLEY
    Publication date
    05 July 2012
    Publication City/Country
    London
    Author Information
    Dick & James Strawbridge are experts in the Good Life - and it's the life they've led at Newhouse Farm, their smallholding in Cornwall, in the southwest of England. On just 3 acres of land in the midst of a village they've produced an abundance of good things to eat and drink: fruits and vegetables that they eat fresh, juice, ferment and preserve, pigs for ham, sausages, salamis and bacon, a mixed flock of birds for eggs and eating, and bees for honey - to name a few. It's been a lifestyle driven by their desire to eat well every day.Dick & James appear regularly on TV in the UK and Australia. The whole family featured on the BBC's It's Not Easy Being Green--which documented their move to Newhouse Farm. Dick is a regular host of C4's Scrapheap Challenge, contributes frequently to Coast on the BBC and last year came 2nd place on the BBC's Celebrity Masterchef, showcasing his cooking talent.Dick & James will appear together on ITV1's The Hungry Sailors from Spring 2012, and there's more to come. When they're not on location, tending the garden, feeding the animals or cooking and eating, they're spreading the word and sharing what they've learned. Previous books include It's Not Easy Being Green (BBC Books) and Practical Self-Sufficiency (DK).
    Table of contents
    INTRODUCTION PREPARING FOR CURING & SMOKING BRINING DRY CURING AIR DRYING HOT SMOKING COLD SMOKING INDEX ACKNOWLEDGEMENTS