This beautiful book, by food writer Lindy Wildsmith, offers a comprehensive guide to the ancient art of curing food. The book deals with the full range of curing techniques including salting, spicing & marinating, drying, smoking, potting and pickling and is packed with amazing colour photography with helpful step by step guidelines for creating a globally inspired set of recipes from salt cod, to pancetta to venison jerky. If you have a smoker, you will love the diversity of preparations for a wide range of food types prior to hot or cold smoking. The aim of the book is to recapture the taste intensity using authentic produce by nuturing flavour over days, weeks and even months and is at the heart of the slow food movement.
Recipes include home cured ham and bacon, pork belly, salt beef, beetroot cured salmon, gravadlax, pastrami, spiced pheasant, chorizo, leberwurst, black pudding, air dried specialities, smoked guinea fowl and duck and even smoked eel, as well as a variety of soups, salads and antipasto, There's also potted shrimps, rillettes, confit of rabbit and baby octupus in oil. It's truly a mouthwatering feast for the senses and will make you want to experiment with truly authentic flavours.
Lindy Wildsmith talks about her book and discusses the vast range of curing projects, all of which can be achieved at home, in a recent BBC Radio 4 Food Programme (aired Monday 14th March) which explores the growing interest in British Charcuterie. Click here to listen to the programme
One of our customers originally recommended this book to us and we were so pleased with it we just had to offer it as part of our food smoking products selection. We are steadily trying out the various recipes using both the Bradleys smoker (featured in the book) and the ProQ smoker using the cold smoke generator and our own rare breed pork and locally sourced venison.
The book is hardback and is just under 300 pages. Book size is 21.5cm wide x 27.5cm high.
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Price: £19.99
