Salt & Culture (EPUB + PDF)

Simple cured meats, fresh cheeses and a thoughtfully set table. Thirty-five preparations include three cooked home cures, three fresh cheeses, seven accompaniments and twenty-two finished dishes.

Make coffee-paprika bacon, corned beef, ricotta-style curds, paneer and labneh; then bring croque monsieur, aligot and raclette to the table. Meat projects follow fixed source-sized batches and require Cure #1 or Morton Tender Quick as specified, standard US measuring spoons and thermometers. Purchased aged meats and specialist cheeses complete the repertoire. A kitchen scale is useful.

Digital book · EPUB + PDF · Metric and US editions. Print companion and instructions included. No physical book.