Charcuterie
Slow Down, Salt, Dry and Cure
(Author) Tim HaywardFrom 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 Pâté 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.
Tim Hayward
Tim Hayward is a British food writer, broadcaster, and restaurateur known for his expertise in food and cooking. He has written for numerous publications such as The Financial Times and The Guardian, and has authored several cookbooks including "Food DIY" and "Knife: The Cult, Craft and Culture of the Cook's Knife."
Hayward is known for his thoughtful and informative writing style, blending personal anecdotes with in-depth culinary knowledge. He has made significant contributions to the culinary world through his exploration of food culture, history, and techniques.
One of Hayward's most famous works is "Knife: The Cult, Craft and Culture of the Cook's Knife," which delves into the history and significance of the chef's most important tool. This book has had a lasting impact on the culinary genre, shedding light on the often overlooked role of knives in cooking. Overall, Tim Hayward's works have enriched the food literature landscape and inspired countless home cooks and food enthusiasts.
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