Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables by Lindy Wildsmith (Hardback, 2010)
Brand newLOWEST PRICE
- AU $49.14Free postage
- Brand new condition
- Sold by simplybestprices-10to20dayshipping
- See details for delivery est.
- AU $29.88+ AU $6.00 postage
- Very good condition
- Sold by worldofbooks-australia
- See details for delivery est.
All listings for this product
About this product
- DescriptionOriginally, 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.
- Author BiographyCook and food writer Lindy Wildsmith specializes in British country and Italian regional food. Fish and game, home cooking and kitchen crafts, such as preserving, curing, smoking and potting are high on her agenda. She is also a travel writer - in love with Italy - where she lived for many years. She is fascinated by the ties between people, culture and food. She has been a follower of Slow Food almost since its inception. She is a great believer in the importance of good, fresh, ingredients and using local shops. The way we used to cook is one of Lindy's inspirations and she collects early cookery books. She likes nothing better than getting stuck into some serious research as long as she can escape into the kitchen at meal times. She is the author of Cured, which was shortlisted for the Andre Simon award and the Guild of Food Writers best food book in 2011. She has written other more general cookery books and a book on preserving. Lindy speaks fluent Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and Italian food and is currently translating an Italian cookery book called Love Italian Food by Maddelena Caruso to be published by Jacqui Small. One of the great mysteries of modern lifestyle, Lindy says, is why does everyone want to cook like a chef? And why is the word cook fast becoming a dirty word? Even home cooks are starting to be referred to as chefs. Lindy believes that eating is as essential as breathing and that eating and cooking are inseparable and that sitting around a table with friends and family is one of the great joys of life. She writes a monthly blog http://grown-upfood.blogspot.com/ and you can follow her on twitter @lindywildsmith Lindy runs The Chef's Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn. She teaches residential courses at Denman - the National WI College near Abingdon in Oxfordshire, at Hart's Barn in Gloucestershire and Divertimenti in London. She also speaks professionally and this year she will be taking part in the Discover the Origin scheme - presenting seminars for the catering, delicatessen and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano. www.thechefsroom.co.uk
- Author(s)Lindy Wildsmith
- PublisherJacqui Small LLP
- Date of Publication25/09/2010
- SubjectFood & Drink: General
- Country of PublicationUnited Kingdom
- ImprintJacqui Small LLP
- Content Note500 colour illustrations
- Width210 mm
- Height270 mm
- Spine29 mm
Best-selling in Textbooks
Save on Textbooks
- AU $80.50Trending at AU $111.62
- AU $72.90Trending at AU $74.36
- AU $35.45Trending at AU $40.71
- AU $74.90Trending at AU $79.34
- AU $19.57Trending at AU $23.93
- AU $30.00Trending at AU $49.02
- AU $16.99Trending at AU $18.30
This item doesn't belong on this page.
Thanks, we'll look into this.