Charcuterie: Slow Down, Salt, Dry and Cure

Charcuterie is a handbook that provides recipes and techniques for curing and preserving meat from scratch, with clear step-by-step instructions and photography. It covers the basics of charcuterie, salinity, temperature, humidity, and time, and teaches how to make Pâté, Pastrami, Smoking Bacon, Corned Beef, and Confit Duck. The From Scratch series is designed to inspire home cooks to slow down and create.

Format: Paperback / softback
Length: 144 pages
Publication date: 14 April 2022
Publisher: Quadrille Publishing Ltd

From Scratch: Charcuterie is a comprehensive guide that provides all the recipes and techniques required to cure and preserve meat from scratch. Whether you're a novice or an experienced home cook, preserving and curing at home is easier than you might imagine, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the significance of salinity, temperature, humidity, and time to 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 focusing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.

Weight: 294g
Dimension: 143 x 190 x 27 (mm)
ISBN-13: 9781787138155