Curing & Smoking: River Cottage Handbook No.13

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He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese. Of the hard learned wisdom I've picked up over the past 10+ years, there were no major tips I found missing or suggestions which I strongly disagreed with. This book is a must-have for the dedicated home chef looking to up their game and at least a must-read for the novice home sausage maker looking for a solid reference to get started from. This last year, I had the opportunity to get a copy of The River Cottage Curing and Smoking Handbook by Steven Lamb to read, review and share here on the blog. By celebrating the humble origins of charcuterie (what to do with the scraps of meat that we have no use for?

Not only does it give you a great overview of the history and origins, but provides technique and great step by steps and starting points from things like confit to lardo.Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985.

It will be of interest to general readers as well as scholars and students in nursing, history, gender studies, and health care ethics and law. Our contributors make the case that reducing violence is a responsibility for everyone in society: for those in power, in both government and in the formal criminal justice system; but also for all of us in our schools and hospitals, in the arts and in our civic society, on our streets, and in our homes.Dickinson is to be congratulated on a very fine piece of scholarship that deserves a wide readership. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family.