I love to review a new cookbook, especially ones designed to teach the science behind the processes used in the book. Steven Lamb’s cookbook, The River Cottage & Smoking Handbook does exactly that, he explains in great detail how and why curing and smoking different types of meats works. This part of the book I found to be very interesting and I learned a few things.
However, there are a few things that I did not like about the book. First, it is very small for a cookbook, it only measures 5 ¼” by 8″. This makes the writing very small and difficult to read when trying to prepare the recipes. Secondly, I felt this book was more target to those living in the UK and Europe in general, not the United States. The recipes are straight forward and he is very good at given instructions but how many Americans eat pressed beef tongue, lamb culatello and beer-brined beef heart?
I am going to try his recipe for bacon, it sounds like the easiest one to do and the ingredients are relatively easy to get locally, except for the juniper berries which I found on EBay for less than $5.00. I will update my review and let you know how it turns out. However, for the above mentioned reasons I can really only give this book three stars.
This book was given to me by Blogging for Books for my honest review.