The rebirth of the gardening and urban farming movement often conjures up images of hippies and vegans to those who have not jumped in and started exploring just how broad the new small farm food renaissance is. While the local, homegrown food movement does have its fair share of vegetarians, those of us who love meat and dairy are also in luck as local grass fed beef, raw milk, and free range chickens more and more often make their way to our dinner tables.
As anyone familiar with the topic knows, there is a lot of good material on sustainable farming out there. But one institution, The River Cottage, has really excelled as they release one fantastic book after another on everything from smoked barbecue, pigs & pork to making homemade booze.
Their newest title, focusing on Curing & Smoking, is one of their finest and most fascinating yet. If you ever had any desire to start making and storing your own salami, dry cured bacon, pastrami, sausage and just about anything else you can think of along these lines, then you’ll love this. Tools, methods and the process for each recipe is covered in great detail and in easy to understand terms. Dozens of full color photos complement the text.
Anyone looking for a new food hobby or needing some tips to better enhance their craft, will appreciate this title.
I received this book from Blogging for Books for this review.