Smoking, Curing & Drying by Turan T Turan

Smoking, Curing & Drying by Turan T Turan

The ultimate step-by-step guide to  smoking, curing, and drying meat  and fish at home: from delicious  salmon gravlax to mouthwatering  hot-smoked chicken wings and  home cured bacon.   Turan’ s expert hands-on approach will show  you all the essential techniques plus more  complex curing processes, encouraging you  to develop your own style. No expensive  equipment is required to get started: all  you need is an oven or a barbecue!   ? Includes full instructions for indoor hot and cold  smoking methods, plus a guide to building  your own outdoor smoker – from an easy-to-make cardboard box cold smoker to  barbecue-friendly designs.   Step-by-step photographs and instructions for  over 50 different techniques: Smoked salmon, Beef jerky, Ribs,  Gammon, Kippers, Smoked venison,  Biltong, Smoked bacon, Chorizo,  Bresaola, Parma ham, Salt cod,  Ham, Smoked goose,  Pancetta, Salami, Coppa, Gravlax, Chicken, Smoked mackerel, Pastrami,  Dried lamb, Duck jerky, Salt beef  and much more!

'For those interested in exploring new culinary techniques, textures and flavours, look no further' 

TURAN T. TURAN is passionate about smoked and cured food and has been smoking his own for over a decade, spending hours experimenting with different techniques and flavors. Turan runs regular food smoking and curing courses in London and all over the UK. He has published articles for Great British Food magazine.

SKU	Non disponible
ISBN 13	9781845435615
ISBN 10	1845435613
Titre	Smoking, Curing & Drying
Auteur	Turan T Turan
État	Non disponible
Type de reliure	Paperback
Éditeur	Quarto Publishing PLC
Année de publication	2015-05-07
Nombre de pages	224
Note de couverture	La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note	Non disponible