Charcuterie by Tim Hayward
All the recipes and techniques you need to know to cure and preserve meat from scratch.
Tim Hayward writes for the Financial Times and is a panellist on BBC Radio 4’s The Kitchen Cabinet. He won the Guild of Food Writers 'Food Journalist of the Year’ award in 2014, 2015 and 2022, and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. He is the author of Food DIY, The DIY Cook, Knife, The Modern Kitchen, Loaf Story, Charcuterie from Scratch, and Steak.
| SKU | Unavailable |
| ISBN 13 | 9781787138155 |
| ISBN 10 | 1787138151 |
| Title | Charcuterie |
| Author | Tim Hayward |
| Series | From Scratch |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Quadrille Publishing Ltd |
| Year published | 2022-04-14 |
| Number of pages | 144 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |