Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables - Hardcover

Wildsmith, Lindy

Hardcover

ISBN 10: 1906417415 ISBN 13: 9781906417413

Verlag: Jacqui Small, 2010

Inhaltsangabe

Book by Wildsmith Lindy

Über diesen Titel

Críticas:

‘A beautiful encyclopedia of meat and fish curing'

(The Times)

'Nominated for Food Book of the Year'

(Guild of Food Writers Awards 2011)

‘The sheer diversity of the recipes offered, each beautifully photographed, proves that one can spend a lifetime learning the curer's art. Enticing stuff for cooks of all levels'

(Great British Food)

‘A useful stocking filler for the more serious cook'

(Nigel Slater Observer)

‘A gift for the chef who has everything, an enjoyable read, fine photography evokes hunger for the dishes within.'

(Food and Travel)

Reseña del editor:

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.

Über diese Auflage

• Verlag: Jacqui Small
• Erscheinungsdatum: 2010
• ISBN 10: 1906417415
• ISBN 13: 9781906417413
• Einband: Tapa dura
• Anzahl der Seiten: 288