Curing and Smoking - Steven Lamb

Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat - it doesn't have to take up a huge amount of space.

Highly commended at the Fortnum & Mason Food & Drink Awards 2015, Steven Lamb explains, in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational.

Curing & Smoking offers a detailed breakdown of any kit you might need, an explanation of the preservation process, including a section showing which products and cuts are most suitable for different methods of curing and smoking, and many delicious recipes! With full-colour photographs as well as illustrations, this book is the go-to for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.