The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks)

Hugh Fearnley-Whittingstall’s The River Cottage Curing and Smoking Handbook, authored by Steven Lamb, is a must-have resource for anyone intrigued by the age-old crafts of curing and smoking food. This guide demystifies the processes and celebrates them, making them accessible to beginners and invaluable to seasoned enthusiasts. The book’s design is practical and visually appealing, with its rustic aesthetic perfectly complementing its content. The layout is clean and intuitive, guiding readers seamlessly from the science behind curing and smoking to step-by-step instructions for creating culinary masterpieces. Lamb’s approach is rooted in simplicity and sustainability, principles synonymous with the River Cottage ethos. He emphasizes using quality, locally sourced ingredients and traditional techniques, encouraging readers to connect deeply with their food. Whether you’re curing your first piece of bacon, experimenting with smoked fish, or perfecting charcuterie, this book offers clear instructions, helpful tips, and troubleshooting advice to ensure success. Its ability to balance technical detail with an engaging narrative sets this handbook apart. Lamb explains the chemistry of curing and the mechanics of smoking with clarity, but he also infuses the text with passion and warmth, inspiring confidence and curiosity in readers. The inclusion of diverse recipes—from classics like pancetta and gravlax to creative twists on smoked vegetables—adds to its versatility and appeal.

Excellent resource for beginners to natural curing methods.

This is an excellent, well-organized handbook on curing, brining and smoking. As you read, you realize this author has knowledge accumulated through years of experience. Then this is verified, when on page 96, she states "Over the past decade, through a very enjoyable process of trial and error, experimentation and successes, I've learned the simplest and most effective ways to cure and smoke fresh meats and other foods." The chapter on equipment explains in detail the different items that you will need for curing. Items such as boning & chef knives & how to sharpen them, a butcher's saw, food-grade trays, boxes & brine bins & the markings on food-grade items to identify them; the use of butcher block, butcher string & hooks; also the use of Jainbon sac or cheesecloth. Also the author covers different measuring tools: brinometer, kitchen scale that measures up to 22 pounds, pH measure and the thermo-hygrometer. The chapter on ingredients has tables and graphics on different cuts of meat from pig, beef, lamb, and goat. In the chart, beside each cut, is listed the technique to use & the page for its recipe. It provides instructions & color pictures on how to skin & bone the meats. There is information on the types of salt and its appropriateness for curing. River Cottage prefers "pure dried vacuum" salt. Sugars, malt vinegar, and herbs and spices are also included. It ends with 107 recipes with color pictures. This is a valuable book of information.

Well done and packed with information. I prefer something a little more technical and less of the "story". Plenty of great information and recipes to make it well worth the cost.

Excellent book with lots of receipts.

I bought thus book for my husband. He has been impressed witb the quality of the book. He hasn't had a chance to try any of the methods yet, but says it looks like there are some interesting techniques and he is looking forward to trying them out.

Love this book and the traditional approach to curing and drying!

this book has so much good information. but i will have to buy it again. yes, i have a puppy. yes, the puppy jumped on a chair, grabbed the book and it became so much debris in the yard. (love my dogs, don't so much love my little girl chewing everything up) i am happy with the book and was experimenting with getting used to doing these things when the attack on the book happened. will buy again and happy to do so

Good

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.