Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables
Originally, curing was a necessity - the only way food could be preserved before the advent of refrigeration. Now, it is a luxurious way to enjoy unique, intense flavours in foods ranging from meat and fish to fruit and vegetables. Seven sections - each dedicated to a different method of curing - de-mystify this ancient technique and show how every cook can create delicious cured cuisine in their own kitchen. Cured offers a truly global compendium of deliciously preserved dishes, with recipes ranging from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish, S ashimi and Shimi Saba. From Europe come smoked salmon and salt beef, German Liverwurst Sausage, salt cod dishes of both the Mediterranean and Scandinavia, and Italian classic antipasti in the form of Venetian Carpaccio and ruby red Carne Salada . Lindy Wildsmith covers cooking from cultures all around the world, looking at both contemporary and historical culinary practices originating from Japan, ancient Rome and Greece, contemporary Europe and various Native American techniques, Nurturing flavour over days, weeks or even months is a unique way to prepare food, producing mouth-watering results every time. Home-cured delicacies taste even better for having been patiently prepared and eagerly anticipated. The widespread revival of the Slow Food movement is testament to the intense flavours yielded by salting, marinating, spicing, drying and smoking. Cured is the ultimate guide to this exciting culinary sub-culture.