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Cured - Hardcover

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About the AuthorLindy Wildsmith is a food writer specialising in sustainable fish and game, kitchen crafts (preserving and curing in particular), locally sources ingredients, food and travel, food in art, and Slow Food. She works regularly with Franco Taruschio out of the Walnut Tree Restaurant. Lindy Wildsmith is an experienced food journalist published by numerous magazines including House and Garden. Cured covers salting, marinading, spicing, drying, smoking, raw, pickling and potting and the intense flavours they bring to a wide range of foods. The technique is enjoying a widespread revival as part of organic ‘Slow Food’ movement. A global range of recipes from the almost instant to recipes that take weeks, or even months to prepare. All recipes featured can be made at home
Author 1Lindy Wildsmith
FormatHardcover
Editorial ReviewA 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
LanguageEnglish
Number of Pages288
Publication Date1/12/2010
PublisherAurum Press Ltd