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Curing & Smoking
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In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese at home

About the Author

Steven Lamb has been involved with River Cottage since the very beginning, hosting events, living at HQ as the resident smallholder, and appearing regularly in the TV series and online. Working closely with Hugh Fearnley-Whittingstall and head chef Gill Meller, he represents River Cottage in the UK and abroad. He teaches at the cookery school, where he specialises in curing and smoking meat. @lambposts

Reviews

If you have yet to come across the River Cottage Handbooks, I can't recommend them enough * Rachel Khoo, Daily Mail *

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