Cured: Salted, Spiced, Dried, Smoked, Potted, Pickled, Raw

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 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.

Genres: Cookbooks

287 pages, Paperback

First published July 29, 2010