Charcuterie Slow Down, Salt, Dry and Cure


From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch.

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.

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ISBN:

9781787138155

Format:

Paperback

Pages:

144

Dimensions:

18cm x 13cm

Weight:

300g

RRP:

£12.99

Category:

Food & Drink

Series:

From Scratch

Publisher:

Quadrille

Published:

14 April 2022

ABOUT THE AUTHOR

Tim Hayward

Tim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times, a presenter on Radio 4’s The Food Programme and regular panellist on The Kitchen Cabinet. He won the Guild of Food Writers Food Journalist of the Year 2014 and 2015, and Restaurant Reviewer 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014. Tim is co-owner of Fitzbillies bakery in