Tim Hayward

Charcuterie

Slow Down, Cure, Dry, Salt and Preserve

Buch

Preserving and curing at home is easier than you think, and this book explains how. 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. With clear step-by-step instructions and photography and foolproof recipes, you'll learn how to make everything from Pa^te¿ to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more.

CHF 25.50

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Produktdetails

ISBN: 978-1-78713-815-5
EAN: 9781787138155
Produktnummer: 36305540
Verlag: Quadrille Publishing Ltd
Sprache: Englisch
Erscheinungsjahr: 2022
Seitenangabe: 142 S.
Masse: H18.8 cm x B14.5 cm x D1.7 cm 291 g
Abbildungen: Full colour photography
Gewicht: 291

Über den Autor

Tim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times and a panellist on on BBC Radio 4’s The Kitchen Cabinet. He has written and presented a series of multi-part radio documentaries for the BBC, including ‘What If We Stopped Buying Stuff And Started Making It?’ (2019) and ‘The Gut Instinct – a social history of bowels’ (2018). He won the Guild of Food Writers ‘Food Journalist of the Year‘ in 2014 and 2015, top Restaurant Reviewer of 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014. Tim is co-owner of Fitzbillies, a cafe and bakery in Cambridge. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017), Fitzbillies (2019) and Loaf Story (2020).