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Cured  by Lindy Wildsmith

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Cured by Lindy Wildsmith

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Excl. VAT £22.50 Incl. VAT £22.50
 
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Product Details

'Cured' covers salting, marinading, drying, smoking and pickling a wide range of meat, fish and other food products.

There are seven sections to this book and each is 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 and of course Smoked Salmon. 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.

Product Features

- Hard Back copy.

- Great for recipes and learning about the basics curing and smoking. 

- Perfect as a gift.



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