Charcuterie Book by Tim Hayward - Bookswagon UAE
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Charcuterie

Charcuterie


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About the Book

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 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.
About the Author: 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 panelist 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).


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Product Details
  • ISBN-13: 9781787138155
  • Publisher: Hardie Grant Books
  • Publisher Imprint: Quadrille Publishing
  • Height: 143 mm
  • No of Pages: 176
  • Spine Width: 27 mm
  • Weight: 344 gr
  • ISBN-10: 1787138151
  • Publisher Date: 15 Feb 2022
  • Binding: Paperback
  • Language: English
  • Returnable: Y
  • Sub Title: Slow Down, Salt, Dry and Cure
  • Width: 190 mm


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