Synopsis
WINNER 'BEST MEAT COOKBOOK' UK, GOURMAND WORLD COOKBOOK AWARDS 2020/1 and HIGHLY COMMENDED in Guild of Food Writers Awards 2021. An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.
"synopsis" may belong to another edition of this title.
About the Author
Having graduated with a degree in Biochemistry in 1999, Paul Thomas worked in the cheese industry for over a decade before becoming a dairy technologist and food safety adviser to dairy businesses across the world. Paul has taught cheesemaking courses at the School of Artisan Food and at River Cottage, among many other highly regarded training centres. His first book, Home-Made Cheese, was published by Lorenz Books in 2016. Paul was also on the writing team that prepared the European Guide to Good Hygiene Practices in the Production of Artisanal Cheese and Dairy Products, a guide endorsed by the European Commission and published within the official journal of the EU. Paul is a consultant for the Guild of Fine Foods, and writes their DeliHelp column. His research into charcuterie began when he started to make his own cured meats while working as a cheesemaker on a farm in the south of England. He is one of the judges in the upcoming British Charcuterie Live Awards 2020.
"About this title" may belong to another edition of this title.
Search results for Home Charcuterie: Make your own bacon, sausages, salami...
Seller Image
Home Charcuterie : How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition. Seller Inventory # 37688289
Seller Image
Home Charcuterie : How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 37688289-n
Stock Image
HOME CHARCUTERIE: HOW TO MAKE YOUR OWN B Format: Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Unread copy in mint condition. Seller Inventory # SS9780754833253
Stock Image
HOME CHARCUTERIE: HOW TO MAKE YOUR OWN B Format: Hardcover
Seller: INDOO, Avenel, NJ, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 9780754833253
Seller Image
Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats
Seller: Goodbooks Company, Springdale, AR, U.S.A.
Seller rating 5 out of 5 stars
Condition: acceptable. This copy may contain significant wear, including bending, heavy writing, tears, and or water damage. This book is a functional copy, not necessarily a beautiful copy. Copy may have loose pages. May not include access codes or CDs. May be an Ex library book with stickers and stamps. Dustjacket may be missing. Seller Inventory # GBV.0754833259.A
Seller Image
Home Charcuterie (Hardcover)
Published by
Anness Publishing, London, 2020
ISBN 10: 0754833259
ISBN 13: 9780754833253
New
Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780754833253
Stock Image
Home Charcuterie
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9780754833253
Stock Image
Home Charcuterie
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9780754833253
Stock Image
Home Charcuterie: Make your own bacon, sausages, salami and other cured meats
Published by
Anness Publishing, United Kingdom, London, 2020
ISBN 10: 0754833259
ISBN 13: 9780754833253
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR011025061
Stock Image
Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 391779746