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Charcuterie: Slow Down, Salt, Dry and Cure
✍️ Hayward, Tim
$16.99
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📝 Description: 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. With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you'll learn how to make everything from Pate to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. Packed with useful, accessible information and focusing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.
💎 Expert review
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
E
Eatbook Family editorial team
This practical guide serves as a solid entry point into charcuterie for novices, prioritizing clarity over culinary theory. However, it does not suit experienced chefs seeking advanced, experimental techniques or deep historical analysis. The tone is instructional and reassuring, designed to alleviate the intimidation factor of curing meats. While the step-by-step photography aids understanding, the content remains firmly rooted in standard methods rather than innovation. Readers looking for avant-garde flavor profiles or scientific depth may find it too basic, but it succeeds as a reliable reference for establishing foundational skills in the kitchen.
