Originally, curing was a necessity -the only way food could be preserved before the advent of refrigeration. Now, it is a luxurious way to enjoy unique, intense flavours in foods ranging from meat and fish to fruit and vegetables. Seven sections -each dedicated to a different method of curing- de-mystify this ancient technique and show how every cook can create delicious cured cuisine in their own kitchen. Cured offers a truly global compendium of deliciously preserved dishes, with recipes ranging from New York Deli ...
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Originally, curing was a necessity -the only way food could be preserved before the advent of refrigeration. Now, it is a luxurious way to enjoy unique, intense flavours in foods ranging from meat and fish to fruit and vegetables. Seven sections -each dedicated to a different method of curing- de-mystify this ancient technique and show how every cook can create delicious cured cuisine in their own kitchen. Cured offers a truly global compendium of deliciously preserved dishes, with recipes ranging from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish, S ashimi and Shimi Saba. From Europe come smoked salmon and salt beef, German Liverwurst Sausage, salt cod dishes of both the Mediterranean and Scandinavia, and Italian classic antipasti in the form of Venetian Carpaccio and ruby red Carne Salada . Lindy Wildsmith covers cooking from cultures all around the world, looking at both contemporary and historical culinary practices originating from Japan, ancient Rome and Greece, contemporary Europe and various Native American techniques, Nurturing flavour over days, weeks or even months is a unique way to prepare food, producing mouth-watering results every time. Home-cured delicacies taste even better for having been patiently prepared and eagerly anticipated. The widespread revival of the 'Slow Food' movement is testament to the intense flavours yielded by salting, marinating, spicing, drying and smoking. Cured is the ultimate guide to this exciting culinary sub-culture.
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Add this copy of Cured: Slow Techniques for Flavouring Meat, Fish and to cart. $26.04, very good condition, Sold by Brit Books rated 4.0 out of 5 stars, ships from Milton Keynes, BUCKINGHAMSHIRE, UNITED KINGDOM, published 2010 by Jacqui Small LLP.
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Seller's Description:
Very good. Simply Brit – welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there's something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
Add this copy of Cured: Slow Techniques for Flavouring Meat, Fish and to cart. $26.04, good condition, Sold by Brit Books rated 4.0 out of 5 stars, ships from Milton Keynes, BUCKINGHAMSHIRE, UNITED KINGDOM, published 2010 by Jacqui Small LLP.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Simply Brit – welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there's something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
Add this copy of Cured: Slow Techniques for Flavouring Meat, Fish and to cart. $115.65, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Aurum Press.
