IS there anything better than lounging around all day in the hammock while some gorgeous wads of pig smoke leisurely through the afternoon? With a glass of ouzo, a faithful hound and a boy for conversation? Well, yes, an impromptu party and people to eat it!Here is a big old slab of bacon, a mite salty, but so nicely different from rashers. Then some sausages with allspice and orange peel. For no particular reason. And a shoulder roast that was butterflied several times until paper thin and rerolled, cured for only a few hours and smoked the rest. It worked fine too. The trick is a cure for a week, a cold smoke for about 3 or 4 hours is enough, then on the barbecue to cook through. Of course I'm also smoked myself. Oh, and I taste rather good.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
A sequel THE LOST ARTS OF HEARTH AND HOME.
Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. The Food Issues Encyclopedia for Sage. At the Table. Most recently: Noodle Soup: Recipes, Techniques, Obsession!