Curing & Smoking: River Cottage Handbook No.13

Just a brilliant book.If you want to get into home curing meat then this is the only book you will ever need.

Boyfriend loves it very informative detailed book this was his first attempt at making bacon he bought a pork shoulder joint for half price and gave it a go it’s lasted us a month and we have save a fortune on bacon and we can honestly say it’s by far the best bacon we have ever eaten he’s that impressed he’s got another one on the go there’s no stopping him now he would highly recommend the book and giving curing your own meat ago

Unlike some of the books on this subject, Steven Lamb gets stuck into the how and why of curing and its science. There is a good mix of information and recipes but it's more of a curing book than a smoking book which I leaves you wanting more The butchery sections are excellent for a beginner to follow too, and a good reminder for those who do have the skills...Just one small error in the book - in the basic brine recipe it should be 300gm of salt to 4540ml of water, not 454ml..... A quick email to RCHQ has illicited a reply from Steven - top marks here !Can we have a handbook on sausages next ...??

Really interesting and detailed. Very much what you expect from thr River Cottage series in terms of expert knowledge and ease of use. However the print is really small to read

I bought this after watching Steve on River Cottage Bites. It's the best food related book I've bought in ages.Steven Lamb is both knowledgeable and enthusiastic about smoking food and this comes across in the clear, detailed and practical advice he gives. No need for fancy equipment or years of training, Steve makes you believe you can get it right first time. He's right, my first goes at bacon have been superb. Now for more adventurous stuff.

Excellent book

Completely love this book for it's information and ease of reading. Makes what I thought was difficult sound simple and and easy to try myself. Nice small book so easy to store or carry to the shop with you. I am currently trying the Bresaola and very exxcited to see how it turns out.

Been meaning to buy this book for almost a year now, after discovering Mr Lamb's 2-3 videos on RiverCottage's youtube channel. The price barely fluctuated and I was buying another book, so I went for it.I have a bit of a doomsday prepper mentality and this book should come handy after World War III. Also who doesn't want to make their own bacon or prosciutto at home! Granted that cured meat takes time, weeks, but it will be worth it!My hope is that one day Mr Lamb will travel to equatorial & tropical countries, observe what meats they have, engage his critical thinking and create an addendum edition. Right now, where am at, there is more fish & chicken than lamb & pork. So please take some mosquito cream and plan a holiday in the tropics.

This book has deepened my understanding of the role of meat in our diet and provided insights into traditional and sustainable preparation methods. The author offers clear, practical guidance that makes curing and smoking accessible, even in an urban setting. From the fundamentals of curing to delicious recipes, this handbook is a treasure trove of knowledge. It has empowered me to experiment confidently with new techniques, enriching my culinary repertoire and enhancing my appreciation for sustainable food practices. Highly recommended for both novices and experienced cooks.

Bought while cheap...worth it.

Another great handbook in the River Cottage Handbook series. Both enjoyable to read and practical.The only shame is that Amazon EU ships the American version of this book, which is not clear from the ordering process. This means that the book is in American English and uses American temperatures (F) and American liquid measurements. I have no idea why the European branch would ship the American version of this British book, when the British version is by far the most common (and closest to home). Considering returning for this reason only.

A parte técnica e teórica até que é bem explicada porém achei pouco didática, tem livros melhores.A segunda parte que são receitas é muito boa, mostra receitas de alta complexidade porém explicadas de forma simples e muito bem detalhada. O livro é bonito, bom material, porém achei um pouco pequeno pra segurar, cansa ficar muito tempo lendo.Recomendo pra consultar as receitas. Pra entender a parte técnica, tem melhores.

Love this book i have learnt so much.