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Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

Together the critical components of curing in the simplest form possible with photographs and illustrations to assure the reader of safe and delicious results In addition to basic recipes Kent offers readers interviews advice and recipes from several trend setting dry curing operations across the country. This is clearly written by someone who is both very knowledgeable about as well as in love with the subjectWhen it first arrived I was feeling a bit underwhelmed with the size of the book I was somehow expecting a bigger book Having read it I m now than happy with itIt gives you a good grounding in the art of dry curing pork and will give you enough knowledge to continue with your own experiments once you ve ready to move onIt is written in a very nice tone with a familiar touch to it You are given a good background to how it all works and the recipes are well explained how to do it as well as why you do itBesides the pure curing recipes you are also given some examples on how you can use the cured goods beyond the classic and lovely sliced meats platterI highly recommend this book and think it suits beginners as well as intermediate curersI ll keep an eye out in the hope that the author publishes a advanced book as well

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Ltures Dry cured pork is the ultimate slow food It doesn’t need to be complicated but it’s important to have clear step by step instructions That’s where Hector Kent comes in Kent a science teacher by trade has written the book he wished he’d had when he made his first prosciutto One that brings. good info

mzines.co.uk Ô 1 REVIEW

Make your own dry cured pork delicacies at home with the know how you’ll learn from this book Over the centuries dry cured pork has evolved as a food of the changing seasons Its flavors are truly a taste of the landscape and climate and they have served as a crucial long lasting food source for many cu. I am thoroughly enjoying this book It s an absolute must for beginners The author is a teacher to begin with and then a biology background to follow He teaches the science behind all his processes and gives a number of suggestions for each recipe cure This is probably my 10th book on charcuterie and is already becoming my favourite Great job Hector

  • Paperback
  • 224
  • Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)
  • mzines.co.uk
  • English
  • 10 April 2019
  • 1581572433

10 thoughts on “Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More (Countryman Know How)

  1. says:

    I am thoroughly enjoying this book. It’s an absolute must for beginners. The author is a teacher to begin with and then a biology background to follow. He teaches the science behind all his processes and gives a number of suggestions for each recipe / cure. This is probably my 10th book on charcuterie and is already becoming my favourite. Great job Hector.

  2. says:

    Great book, recipes work out well!

  3. says:

    Lots of good recipes!

  4. says:

    Well thought out.
    Explains well the methods and procedures and percentages needed to ensure successful curing.

  5. says:

    good info

  6. says:

    very nice book!

  7. says:

    Great book

  8. says:

    great how too book

  9. says:

    This is clearly written by someone who is both very knowledgeable about as well as in love with the subject.

    When it

  10. says:

    Everything you need to know about dry curing very good discription. Looking forward to my first attempts this winter.

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