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Capable of holding A16 (8
Michael Ruhlman & Brian Polcyn
Size #10/12: 69mm
accompanied by step-by-step illustrations
Made in Italy
Curing & Smoking Salami Making Capable of holding A16 (8Steven Lamb Legendary chef and creator of River Cottage, Hugh Fearnley Whittingstall has teamed up with Steven Lamb to create the ultimate handbook on curing and smoking all meat and fish. This is one of the best resources weve come across in terms of images, step by step instructions and recipes. Some of the standout recipes include Pine smoked Merguez, Hunters Sausage and beer brined smoked ox heart, to name a few. Lamb begins with a brief
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