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Charcuterie: Slow Down, Salt, Dry and Cure

By (author) Tim Hayward

| on special |

normal price: R 300.95

Price: R 285.95

| book description |

From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat 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 Pâté 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.

| product details |



Normally shipped | Available from overseas. Dispatched in aprox 4-8 weeks as local supplier is out of stock
Publisher | Quadrille Publishing Ltd
Published date | 14 Apr 2022
Language |
Format | Paperback / softback
Pages | 144
Dimensions | 189 x 142 x 17mm (L x W x H)
Weight | 296g
ISBN | 978-1-7871-3815-5
Readership Age |
BISAC | cooking / specific ingredients / meat

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Normally shipped | This title is going to reprint. Please check again soon.
Readership Age |



Normally shipped | Usually dispatched in 3 to 4 weeks as supplier is out of stock
Readership Age |
Normal Price | R 466.95
 Price | R 443.95 | on special |

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