Cured Slow Techniques for Enhancing Meat, Fish, Fruit and Vegetables

By Lindy Wildsmith

Curing is enjoying a widespread revival as authentic produce becomes a desirable part of everyday life and the Slow Food movement gains momentum. Cured features all the guidelines, recipes and ingredients any home cook needs to create intense flavours and delicious cured specialities through salting, spicing and marinating, drying, smoking, potting, pickling and raw food. Experienced food writer Lindy Wildsmith presents a truly global compendium of deliciously preserved dishes, ranging from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish, sashimi and shimi saba.