Synopses & Reviews
Curing and smoking are two of the best ways to preserve and enjoy meat, fish, and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with, and often the quality is questionable. So take control, and do it yourself. Nothing could be better than sitting down to dine on luxury, made-at-home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings, and even smoke delicate meats and seafood on your stovetop with scented teas and rice. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax, and smoked oysters in no time.
About the Author
Dick and James Strawbridge are a father-son team that runs Newhouse Farm, a three-acre smallholding in Cornwall, England. The BBC's It's Not Easy Being Green documented the Strawbridge family's move from a comfortable home in the Midlands to Newhouse Farm. Dick is an engineer, an inventor, a sustainability expert, and a TV presenter. He is a regular host of C4's Scrapheap Challenge, contributes frequently to Coast on the BBC, and finished in second place on the BBC's Celebrity Masterchef. He is the author of It's Not Easy Being Green. James is a chef, a sustainable living expert, and the cofounder of Posh Pasty Company. Together with his father, he hosts ITV1's The Hungry Sailors and Saturday Farm. They are the coauthors of Practical Self-Sufficiency.