TRACKED DELIVERY • FLAT RATE AUSTRALIA-WIDE $9.90 (NSW/ACT $7.90) INFO

Close Notification

Your cart does not contain any items

Charcuterie

Slow Down, Salt, Dry and Cure

Tim Hayward

$33.95

Paperback

Not in-store but you can order this
How long will it take?

QTY:

Quadrille Publishing Ltd
06 April 2022
Series: From Scratch
Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving.

With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you'll learn how to make everything from Pate to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.

Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.
By:  
Imprint:   Quadrille Publishing Ltd
Country of Publication:   United Kingdom
Dimensions:   Height: 185mm,  Width: 135mm, 
Weight:   300g
ISBN:   9781787138155
ISBN 10:   1787138151
Series:   From Scratch
Pages:   144
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

Tim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times, a presenter on Radio 4's The Food Programme and regular panellist on The Kitchen Cabinet. He won the Guild of Food Writers Food Journalist of the Year 2014 and 2015, and Restaurant Reviewer 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014. Tim is co-owner of Fitzbillies bakery in Cambridge. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017) and Fitzbillies (2019).

Reviews for Charcuterie: Slow Down, Salt, Dry and Cure

He walks readers through fundamental techniques-curing, salting, drying-with recipes for pastrami, salami, pate, and more. -Pooja Makhijani, Publisher's Weekly


See Also