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Home > Lifestyle, Hobbies and Home Books > Cookery, Food & Wine Books > Cookery: preserving and freezing > Cured: Slow Techniques for Enhancing Meat, Fish, Fruit & Vegetables
Cured: Slow Techniques for Enhancing Meat, Fish, Fruit & Vegetables

Cured: Slow Techniques for Enhancing Meat, Fish, Fruit & Vegetables


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About the Book

Curing is enjoying a widespread revival as authentic produce becomes a desirable part of everyday life and the Slow Food movement gains momentum. Cured features all the guidelines, recipes and ingredients any home cook needs to create intense flavours and delicious cured specialities through salting, spicing and marinating, drying, smoking, potting, pickling and raw food. Experienced food writer Lindy Wildsmith presents a collection of new recipes using ancient techniques. A truly global compendium of deliciously preserved dishes, they range from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish, sashimi and shimi saba. From Europe come smoked salmon and salt beef, German liverwurst sausage, salt cod and stockfish dishes of both the Mediterranean and Scandinavia, and Italian classic antipasti in the form of Venetian carpaccio and ruby red carne salada. Nurturing flavour over days, weeks or even months is a unique way to prepare food, producing mouth-watering results every time. Home produced delicacies taste even better for having been patiently prepared and eagerly anticipated - truly great Slow Food, deeply infused with fantastic flavour.

About the Author :
Lindy Wildsmith is a food writer specialising in fish and game, kitchen crafts (preserving and curing in particular), natural ingredients sourced locally wherever possible, food and travel, food in art, and Slow Food. She is the author of several books about cooking and eating outdoors, Italian food and preserving. Lindy speaks fluent Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and Italian food. Her recipes are designed for people who enjoy eating, cooking and good company. Her dishes are as suitable for the family table as casual meals with friends and elegant entertaining, leaving the intuitive cook time to enjoy the cooking, occasion and the company. She runs The Chef's Room fish and cookery school in Wales and teaches regulary with Franco Taruschio, founder of the Walnut Tree Inn. Lindy organises demonstration based workshops in England and she also works as a cookery school consultant.


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Product Details
  • ISBN-13: 9781742660110
  • Publisher: Murdoch Books
  • Publisher Imprint: Murdoch Books
  • Height: 270 mm
  • No of Pages: 288
  • Width: 210 mm
  • ISBN-10: 1742660118
  • Publisher Date: 01 Oct 2010
  • Binding: Paperback
  • Language: English
  • Sub Title: Slow Techniques for Enhancing Meat, Fish, Fruit & Vegetables


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