Curing & Smoking


Curing & Smoking

Steven Lamb

Legendary chef and creator of River Cottage, Hugh Fearnley-Whittingstall has teamed up with Steven Lamb to create the ultimate handbook on curing and smoking all meat and fish. This is one of the best resources we’ve come across in terms of images, step-by-step instructions and recipes. Some of the standout recipes include Pine-smoked Merguez, Hunter’s Sausage and beer-brined smoked ox heart, to name a few. Lamb begins with a brief introduction on the equipment required and how to source the best ingredients, then moves onto methods and the recipes themselves. A must have resource for any passionate foodie!

36.50 NZD

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