Cured : Slow Techniques for Enhancing Meat, Fish, Fruit & Vegetables (9781742660110)
Curing is enjoying a widespread revival as authentic produce becomes a desirable part of everyday life and the Slow Food movement gains momentum. Cured features all the guidelines, recipes and ingredients any home cook needs to create intense flavours and delicious cured specialities through salting, spicing and marinating, drying, smoking, potting, pickling and raw food. Experienced food writer Lindy Wildsmith presents a collection of new recipes using ancient techniques. A truly global compendium of deliciously preserved dishes, they 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 and stockfish dishes of both the Mediterranean and Scandinavia, and Italian classic antipasti in the form of Venetian carpaccio and ruby red carne salada. Nurturing flavour over days, weeks or even months is a unique 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.
Product details
- Paperback | 288 pages
- 210 x 270mm
- 01 Oct 2010
- MURDOCH BOOKS
- Millers Point, Australia
- 1742660118
- 9781742660110
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