A volume of recipes, techniques and traditions for curing meat, fish and vegetables at home
• Lindy Wildsmith is an experienced food writer, author of many books.
• Cured covers salting, marinading, spicing, drying, smoking, raw, pickling and potting.
• There are recipes, serving suggestions and a directory of where and what to buy when you don’t make your own.
• Curing is part of the culinary zeitgeist, in tune with the ‘Slow Food’ movement.
• A global range of authentic methods and recipes from the almost instant to cures that take weeks to prepare.
by Lindy Wildsmith is published by Jacqui Small on 13th September 2010 at £30
Originally, curing was a necessity – the only way food could be preserved before the advent of refrigeration. Now, it’s 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 food in their own kitchen.
A truly global celebration of deliciously preserved dishes, recipes 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 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 cultures and cooking from around the world both modern and ancient. Cured details Native American, Japanese, historic Roman and Greek, and current European practices and includes ceviche and crudo.
Nurturing flavour over days, weeks or even months is a unique and addictive 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.
Lindy Wildsmith is a food writer specialising in
Lindy Wildsmith has written many cookery books. Her specialist subjects are preserving and curing, English country and Italian regional food, fish and game.
Cured Her long awaited new book "CURED" - SALTED, SPICED, DRIED, SMOKED, POTTED, PICKLED AND RAW will be out on September 13th. This is an indispensable guide to traditional curing methods, a must for every modern kitchen.
WHAT THE PAPERS SAY:
Food and Travel Magazine
"A gift for the chef who has everything, this book enveils the delights of curing your own food. An enjoyable read of charming anecdotes and descriptions of regional specialities, the recipes go well beyond the familiar Parma ham and gravlax - think oriental herky or pickled oysters"
Great British Food
"Curing, salting, smoking and sousing in-house is a hot trend amongst gastropubs, and this inspiring book encourages home cooks to get in on the action. Its master stroke is to show that great things can be achieved in the domestic kitchen, whether a simple cerviche or confit, or more elaborate stove-top smoke. Enticing stuff for cooks of all levels."
"As we regress into our culinary pasts we cannot fail to come face to face with the curers crafts - is how food writer Lindy Wildsmith introduces Cured, her 280-page tome on self preservation. Indeed the book takes a look at some of the earliest cooking methods, but is more about contemporary cooking than a genuflect to the good ol'days.
Neatly divided into seven sections - salted, spiced and marinated, dried, smoked. potted, pickled and raw - Cured gives an overview of each technique before attacking a wide range of dishes, from the basics (salt beef, kippers, etc) to more technically challenging (Chinese smoked guinea fowl and crepinette au marrons)."
Look out for Metro on Tuesday and the Telegraph and the Cardiff based Western Morning News on Saturday 20th November.
Two of her other books currently available are on eating and entertaining outdoors Sunny Days and Easy Living £10.99 and Eating Outdoors £16.99 both published by Rylands Peters and Small