Charcuterie: Slow Down, Salt, Dry and Cure by Tim Hayward

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.

ISBN:

9781787138155

Category:

Cooking With Meat & Game

Format:

Flexi Bound Book

Publication Date:

6th April 2022

Publisher:

Quadrille Publishing, Limited

Pages:

144

Dimensions:

1.6 x 19 x 14.5cm

Weight:

0.3kg

About the Author

Tim Hayward is an award-winning food writer and broadcaster. He writes a regular column for the Financial Times, and is a presenter on BBC Radio 4’s The Food Programme and panellist on The Kitchen Cabinet.

He has also written features for the The Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others.

He is the Guild of Food Writers Food Journalist of the Year 2015 and was the Fortnum and Mason Food writer of the Year for 2014. He has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly, which he edited and published.

In his spare time he runs Fitzbillies restaurant in Cambridge.