Home Charcuterie by Paul Thomas
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.
Paul Thomas is a well-known expert in cheese and charcuterie, (an award-winning cheesemaker, he authored Home Made Cheese); a trainer and advisor on hygiene and best practice, he is a consultant for the Guild of Fine Foods, and writes their `delihelp' column.
| SKU | Unavailable |
| ISBN 13 | 9780754833253 |
| ISBN 10 | 0754833259 |
| Title | Home Charcuterie |
| Author | Paul Thomas |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Anness Publishing |
| Year published | 2020-03-16 |
| Number of pages | 240 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |