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Curing & Smoking: River Cottage Handbook No.13
Steven Lamb
€ 24.99
€ 17.43
FREE Delivery in Ireland
Description for Curing & Smoking: River Cottage Handbook No.13
Hardback. River Cottage Handbook.
Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. 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. The River Cottage ethos is all about ... Read more
Fortnum & Mason Food & Drink Awards 2015 | Highly Commended Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. 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. The River Cottage ethos is all about ... Read more
Product Details
Format
Hardback
Publication date
2014
Publisher
Bloomsbury Publishing PLC
Condition
New
Series
River Cottage Handbook
Number of Pages
256
Place of Publication
London, United Kingdom
ISBN
9781408808825
SKU
9781408808825
Shipping Time
Usually ships in 2 to 4 working days
Ref
99-2
About Steven Lamb
Steven Lamb has been involved with River Cottage since the very beginning, hosting events, living at HQ as the resident smallholder, and appearing regularly in the TV series and online. Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, he represents River Cottage in the UK and abroad. He teaches at the cookery school, ... Read more
Reviews for Curing & Smoking: River Cottage Handbook No.13
If you have yet to come across the River Cottage Handbooks, I can't recommend them enough
Rachel Khoo, Daily Mail
Rachel Khoo, Daily Mail