The concise Beginner's Guide to Curing Foods isn't a cookbook. Instead, it is a concise guide to help you learn the basic principles of brining, curing, smoking, and the importance of salt in food preservation and preparation. Topics include food safety, tips and tricks, equipment and supplies to use, and more. Also included are four recipes with step-by-step directions to demonstrate your skills. More
The concise Beginner's Guide to Curing Foods isn't a cookbook. Instead, author Stephen Bernhard helps the reader become comfortable with the basics of salting, brining, and smoking foods. Written to help the beginning charcutier (a person who typically uses these techniques) in understanding the basic principles of these preparation methods, The concise beginner's Guide to Curing Foods is informative and easy to understand and follow.
Topics include kitchen health and safety, tools and ingredients, starter recipes for readers to begin and experiment with, tips and tricks to make things easier and safer, and much more. This book demystifies the techniques used to make delicious dishes which will leave your dinner guests amazed and hungry for seconds (and maybe thirds).