Charcuterie

Slow Down, Salt, Dry and Cure

Charcuterie
Tim Hayward
RRP:
NZ$ 30.99
Our Price:
NZ$ 24.79
Paperback
h185 x 135mm - 176pg
31 Mar 2022 UK
International import eta 7-19 days
9781787138155
Out Of Stock
Currently no stock in-store, stock is sourced to your order
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.

Charcuterie: Slow Down, Salt, Dry and Cure
Ferment: Slow Down, Make Food to Last
From Scratch: Brew: Slow Down, Make Beer
From Scratch: Sourdough: Slow Down, Make Bread

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).
Status: Active
ISBN-13: 9781787138155
Published: 31 Mar 2022
Published In: United Kingdom
Imprint: Quadrille Publishing
Publisher: Quadrille Publishing
Format: Paperback
Height: 185mm
Width: 135mm
Pages: 176

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