The River Cottage Curing and Smoking Handbook: [A Cookbook] (River Cottage Handbooks) Hardcover – April 14, 2015

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.

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.

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.

The idea's used in the basics of preserving such variety of meats in one book is convenient This would be a go to book, for direction and questions that will get you started into providing a new menu for friends and family

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

Fantastic book, well written and a great start for every beginner.Some complained the book is small. I don't see this as an issue. It sits comfortably on my kitchen counter as I use it and leaves plenty of space to work.Information is clear and well written.Added to my collection of other type cooking/curing meat books and is a great addition. 👍

This book has a lovely "hand". It's beautifully made w a linen cover over the hard cover. Very nice pictures of what ur salted meat should LOOK LIKE as its curing. Easy to read type size.....several different ways to preserve your "catch" or harvest, OTHER thanWater bath or pressure canning.Great addition to my cook book library.

Having made bacon, pancetta, and salumis I picked this up to add to the library and build a wider recipe base. I read many of the comments, usually start with the 1 and 2 stars figuring often top ratings are purchased, I have decided people are commenting without having actually made product before. The errors claimed without actual pages or recipes mentioned appears to be from some one who has no clue, can't find any other than a few grammar and typos I would expect with modern editors. Prosciutto recipe seems less salt use than many, I've seen as much as 50kg used to cover and cure the legs.Haven't tried any yet but like a few of his ideas and offal recipes are my list to try soon.