Curing & Smoking: River Cottage Handbook No.13

Boyfriend loves it very informative detailed book this was his first attempt at making bacon he bought a pork shoulder joint for half price and gave it a go it’s lasted us a month and we have save a fortune on bacon and we can honestly say it’s by far the best bacon we have ever eaten he’s that impressed he’s got another one on the go there’s no stopping him now he would highly recommend the book and giving curing your own meat ago

Just a brilliant book.If you want to get into home curing meat then this is the only book you will ever need.

Completely love this book for it's information and ease of reading. Makes what I thought was difficult sound simple and and easy to try myself. Nice small book so easy to store or carry to the shop with you. I am currently trying the Bresaola and very exxcited to see how it turns out.

I bought this book following HFW's article on hot smoking in the Guardian.It's an interesting and informative book written by a man who is obviously an enthusiast, indeed he could possibly be described as a fanatic. However, to an extent, this is the problem with it as well. I've bought a small cheap smoker of the type HFW talks about in his article, and what I wanted was recipes for it rather than long complicated essays about making your own bacon and salami which is, I admit, well beyond me.When you get to the right area of the book it is full of interesting stuff, and the recipes seem to be both tasty and practical, but there's an awful lot of dead wood to chop through for the 'backyard smoker'.Still, this book is less than a tenner from Amazon, so it's a bargain and I can read, and dream, about making my own bacon...

Unlike some of the books on this subject, Steven Lamb gets stuck into the how and why of curing and its science. There is a good mix of information and recipes but it's more of a curing book than a smoking book which I leaves you wanting more The butchery sections are excellent for a beginner to follow too, and a good reminder for those who do have the skills...Just one small error in the book - in the basic brine recipe it should be 300gm of salt to 4540ml of water, not 454ml..... A quick email to RCHQ has illicited a reply from Steven - top marks here !Can we have a handbook on sausages next ...??

Brilliant book - of course I have not had any results yet as sausage making and curing begins nxt week. However very clear and informative and has helped me make my lists of stuff to get etc. Nice pictures too and some of the recipes have me raring to go. Who knew it took 12 months to dry cure a ham to parma style. Hopefully my free range piggies will taste even better following these recipes. PS I was also looking for an up to date book and this was published this year.

Excellent book

I am new to smoking and curing and this has become my go-to book for reference and recipes. It is really good!There is a lot of sound food advice and explanation to absorb. The author clearly has good biological and technical knowledge to impart.The recipes and processes are really clear and easy to follow and I have had very good results.This book has several sausage/salami processes that require specialist equipment that I can only aspire to.

Good

This book has deepened my understanding of the role of meat in our diet and provided insights into traditional and sustainable preparation methods. The author offers clear, practical guidance that makes curing and smoking accessible, even in an urban setting. From the fundamentals of curing to delicious recipes, this handbook is a treasure trove of knowledge. It has empowered me to experiment confidently with new techniques, enriching my culinary repertoire and enhancing my appreciation for sustainable food practices. Highly recommended for both novices and experienced cooks.

Bought while cheap...worth it.

Another great handbook in the River Cottage Handbook series. Both enjoyable to read and practical.The only shame is that Amazon EU ships the American version of this book, which is not clear from the ordering process. This means that the book is in American English and uses American temperatures (F) and American liquid measurements. I have no idea why the European branch would ship the American version of this British book, when the British version is by far the most common (and closest to home). Considering returning for this reason only.

A parte técnica e teórica até que é bem explicada porém achei pouco didática, tem livros melhores.A segunda parte que são receitas é muito boa, mostra receitas de alta complexidade porém explicadas de forma simples e muito bem detalhada. O livro é bonito, bom material, porém achei um pouco pequeno pra segurar, cansa ficar muito tempo lendo.Recomendo pra consultar as receitas. Pra entender a parte técnica, tem melhores.