THE RIVER COTTAGE CURING and SMOKING HANDBOOK. By Steven Lamb. River Cottage Handbook No. 13.

(2014) recent reprint. 8vo (137 x 206mm). Pp256,ad. Colour photographs throughout, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper.

"A thoroughly practical guide to curing and smoking meat, fish, cheese and vegetables at home. Seasonal, local, organic, wild." Handbook number 13 in the excellent River Cottage series. Chapters include: Tradition and science; The principles; Kit; Ingredients; The methods; Recipes; Useful things.