Cured: Slow techniques for flavoring meat, fish and vegetables

Cured: Slow techniques for flavoring meat, fish and vegetables

by Lindy Wildsmith
     
 


Today, with fridges, freezers and vacuum packaging you don't need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. Learn the treasured age-old techniques for smoking, salting, spicing, marinating, spicing, drying, pickling and potting by following… See more details below

Overview


Today, with fridges, freezers and vacuum packaging you don't need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. Learn the treasured age-old techniques for smoking, salting, spicing, marinating, spicing, drying, pickling and potting by following detailed step-by-step instructions, guidelines, hints, tips and artfully displayed color photos. Whether you're a home cook, fishermen, wild game hunter or an inspiring chef, you can give as much of yourself as you like to these artisan crafts.

Product Details

ISBN-13:
9781440205125
Publisher:
Krause Publications
Publication date:
09/05/2010
Pages:
250
Product dimensions:
8.40(w) x 10.80(h) x 1.00(d)

Related Subjects

Meet the Author


Lindy Wildsmith is an experienced food writer specializing in sustainable fish and game, preserving and curing, using natural ingredients and eating locally, food and art, travel and Slow Food. She is the author of several books about cooking and eating outdoors, and preserving. Her work is featured regularly in noted food and travel magazines.

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