Cured by Lindy Wildsmith

Cured by Lindy Wildsmith Slow Techniques for Enhancing Meat, Fish and Vegetables RRP £30.00 Special Offer from Weschenfelders at £22.50

Published October 1st 2010 'Cured' covers salting, marinading, drying, smoking and pickling a wide range of meat , fish and other food products. In seven sections - each dedicated to a different method of curing - Lindy Wildsmith de-mystifies the ancient secrets of curing. This new book fills the gap in the market for a dedicated book on curing for all those keen to turn their hand to curing their own meats and fish. All the recipes can be done on a small scale at home, on the farm, or charcuterie, and adapted for larger scale operations. It is beautifully illustrated and packed with accessible information on all aspects of curing. Recipes include dry cured bacon and pancetta, gammons and hams to New York Deli pastrami, Venison Jerky, Salt Beef, Smoked Salmon, and Salt Beef. Other recipes from around the world include Salt Cod dishes from the Mediterranean and Scandinavia , and classic Italian antipasta in the form of Venetian Carpaccio and ruby red Carne Salada.

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 meats and fish to, fruit and vegtables. Curing is enjoying a revival and Lindy is proud to be a part of that revival and a return to traditional values typified by the 'Slow Food' movement. We were excited as soon as we saw the preview copy of this new book and we are sure you will not be disappointed by this great addition to the books available on curing.

'' Definitely on my Christmas list.'' - The Bookseller. Hard Back 288pp 270 x 210mm 500 colour photographs