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. $15.08, very good condition, Sold by Goldstone Books rated 4.0 out of 5 stars, ships from Ammanford, CARMS, UNITED KINGDOM, published 2010 by Jacqui Small.
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Seller's Description:
Very good. All orders are dispatched within 1 working day from our UK warehouse. Established in 2004, we are dedicated to recycling unwanted books on behalf of a number of UK charities who benefit from added revenue through the sale of their books plus huge savings in waste disposal. No quibble refund if not completely satisfied.
Add this copy of Cured: Slow Techniques for Flavouring Meat, Fish and to cart. $32.00, good condition, Sold by Reuseabook rated 4.0 out of 5 stars, ships from Gloucester, GLOS, UNITED KINGDOM, published 2010 by Jacqui Small LLP.
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Seller's Description:
Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Ripped/damaged jacket. The dust jacket of this book is slightly damaged/ripped, however, this does not affect the internal condition. Damaged book. Slightly damaged in some way typically, a grazed corner or torn cover.
Add this copy of Cured: Slow Techniques for Flavouring Meat, Fish and to cart. $47.64, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Jacqui Small.
