Cured food has a special taste that we love that takes us back to our roots. Curing, preserving, pickling – whatever you choose to call it – was as essential to the life of our ancestors as the breathing. Without it, whole nations would have starved.
Bring the art of curing home with Cured. Get guidelines, recipes, and ingredients for creating fantastic flavor and truly delicious specialties using the ancient techniques of drying, salting, smoking, spicing, marinating, potting and pickling. Curing is a great way to preserve your home-grown organic garden goods.
Cured includes profiles of more than 25 international artisan provisioners and producers from Maine to the Mediterranean, New York to London, the Cotswolds to Japan.
Recipes include:
Georgia 10 hour smoked spiced brisket Smoked Mutton Ham Corned beef (U.S. Style) Pork and beans Clam Chowder Pastrami of beef Hunter's mutton Creole sausage Bratworst Pancetta Spicy chorizo Jerky Marinated herring Dill pickles Pickled ginger Apple chutney Confits de Pork, goose, turkey, duck, rabbit and game Japanese sashimi South American ceviche About the Author:
Lindy Wildsmith is a food writer specializing in sustainable fish and game, kitchen crafts, natural ingredients sourced locally whenever possible, food and travel, food in art, and Slow Food. She's the author of several books about cooking and eating outdoors, Italian food and preserving. Her work features regularly in food and travel magazines.
