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Review
‘A beautiful encyclopedia of meat and fish curing' (The Times 201012)
'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 )
'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 )
Product Description
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. (20100902)
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Customer Reviews
Most Helpful Customer Reviews
18 of 18 people found the following review helpful
Format:Hardcover
To be fair, only 3/5 may be a little un-just.
I bought this to start myself on curing meats and a few fish. However the undertone of the entire book is that curing is now an obsolete art, replaced by fridge-freezers. There simply isn't enough information on how to preserve meat. e.g. Under the air-dried streaky bacon 'recipe' it just says the finished product 'keeps well.' I'm new to this and need to know exactly how long and how to test if its still good (streaky bacon is one of the only recipes which actually focus's on making the product last longer).
So I was quite upset with the purchase. Then, as I carried on reading, I realized that everything lost on the technical side is made up for on the inspiration side. The whole aim of the book is to take the old techniques of curing, salting, etc and use them as added flavor, not as a method of preserving. I actually found myself inspired by a lot of the things in their and was making potted pheasant and smoked duck breast in no time.
Summery: Not much good for preserving food but great for adding new, interesting flavors to your dishes.
If the book had been described more as a recipe book, than a curers book, I would give it 4/5.
Gary.
I bought this to start myself on curing meats and a few fish. However the undertone of the entire book is that curing is now an obsolete art, replaced by fridge-freezers. There simply isn't enough information on how to preserve meat. e.g. Under the air-dried streaky bacon 'recipe' it just says the finished product 'keeps well.' I'm new to this and need to know exactly how long and how to test if its still good (streaky bacon is one of the only recipes which actually focus's on making the product last longer).
So I was quite upset with the purchase. Then, as I carried on reading, I realized that everything lost on the technical side is made up for on the inspiration side. The whole aim of the book is to take the old techniques of curing, salting, etc and use them as added flavor, not as a method of preserving. I actually found myself inspired by a lot of the things in their and was making potted pheasant and smoked duck breast in no time.
Summery: Not much good for preserving food but great for adding new, interesting flavors to your dishes.
If the book had been described more as a recipe book, than a curers book, I would give it 4/5.
Gary.
13 of 13 people found the following review helpful
Format:Hardcover
First, what's good about Cured? Wildsmith's enthusiasm is unmistakable. She pulls in good (sometimes great) recipes from across culinary cultures -- no parochialism here! And she pulls in many of her recipes from other excellent chefs and cookery writers, and is unafraid to share credit. If Cured was *only* the recipes, I'd give it four stars and a place on the "eccentric but good" shelf.
But it also pretends to be a guide to curing, and there it falls woefully, even dangerously, short, if you want to cure consistently and safely.
For example, "curing salt" (salt with sodium nitrate or sodium nitrite), an essential, if controversial, ingredient in curing, is given seven general sentences on page 16. The novice curer will find no advice about why curing salt might be needed for one curing project, but is optional for another, and how much to use (Tellingly, "curing salt" appears nowhere in the index -- neither does "salt," odd omissions in a curing book).
Indeed, Wildsmith approaches curing with a cavalier attitude throughout the book. Curing is complex physical and chemical process that requires attention to detail. Experienced curers know this, but the novice will be left in the wilderness. Her "smokehouse rules," for example, are a jumbled, vague hodgepodge of "smoking" *and* "salting guidelines, even though many smoked foods are not salted and vice versa. The list ends weakly, "Before you embark... read how the experts do it."
Sausage-making is barely looked into. Air-dried, fermented sausages are wholly ignored (a brief stab is made on page 90). And, yet, Wildsmith devotes considerable space to air-drying whole hams, a project far beyond the abilities of novice meat curers, for all sorts of biochemical reasons she never looks into. Realizing this, she meekly suggests we buy our own from a reputable butcher.
The book could have used an experienced editor. The table of contents is useless, and the index little better. Curing your own bacon, for example, a basic, easy "beginner" curing project, is covered on page 35, but neither contents nor index will tell you that. An editor probably would have ensured the phrases "melt-in-the-mouth" and "mouth-meltingly" would have been used only once or twice every 20 pages. And, a serious food editor would point out to Wildsmith that "barbecue" is in no way a "cured" meat and would have insisted on deleting these misplaced, though excellent, recipes.
If you have any experience making your own cured meats, you will learn nothing from this book. The occasional recipe might prove novel and interesting. If you are novice to curing meats, I strongly recommend any of the following as being far, far better introductions to the craft:
Charcuterie: The Craft of Salting, Smoking and Curing
Home Smoking and Curing
or even Jane Grigson's aging but classic: Charcuterie and French Pork Cookery.
But give Cured a miss.
But it also pretends to be a guide to curing, and there it falls woefully, even dangerously, short, if you want to cure consistently and safely.
For example, "curing salt" (salt with sodium nitrate or sodium nitrite), an essential, if controversial, ingredient in curing, is given seven general sentences on page 16. The novice curer will find no advice about why curing salt might be needed for one curing project, but is optional for another, and how much to use (Tellingly, "curing salt" appears nowhere in the index -- neither does "salt," odd omissions in a curing book).
Indeed, Wildsmith approaches curing with a cavalier attitude throughout the book. Curing is complex physical and chemical process that requires attention to detail. Experienced curers know this, but the novice will be left in the wilderness. Her "smokehouse rules," for example, are a jumbled, vague hodgepodge of "smoking" *and* "salting guidelines, even though many smoked foods are not salted and vice versa. The list ends weakly, "Before you embark... read how the experts do it."
Sausage-making is barely looked into. Air-dried, fermented sausages are wholly ignored (a brief stab is made on page 90). And, yet, Wildsmith devotes considerable space to air-drying whole hams, a project far beyond the abilities of novice meat curers, for all sorts of biochemical reasons she never looks into. Realizing this, she meekly suggests we buy our own from a reputable butcher.
The book could have used an experienced editor. The table of contents is useless, and the index little better. Curing your own bacon, for example, a basic, easy "beginner" curing project, is covered on page 35, but neither contents nor index will tell you that. An editor probably would have ensured the phrases "melt-in-the-mouth" and "mouth-meltingly" would have been used only once or twice every 20 pages. And, a serious food editor would point out to Wildsmith that "barbecue" is in no way a "cured" meat and would have insisted on deleting these misplaced, though excellent, recipes.
If you have any experience making your own cured meats, you will learn nothing from this book. The occasional recipe might prove novel and interesting. If you are novice to curing meats, I strongly recommend any of the following as being far, far better introductions to the craft:
Charcuterie: The Craft of Salting, Smoking and Curing
Home Smoking and Curing
or even Jane Grigson's aging but classic: Charcuterie and French Pork Cookery.
But give Cured a miss.
4 of 4 people found the following review helpful
Format:Hardcover
Gary admits that his 3* rating is a little unjust. It's more than that. The subtitle is quoted along with the principal 'Cured' title and may be confirmed by clicking on the image of the front cover of the hardback for an enlargement. This subtitle gives an exact idea of what the book is all about - 'Slow Techiques for Enhancing Meat, Fish, Fruit & Vegetables'. If you want to know how to build a direct or indirect smokery or how many months supply of bacon can be prepared in one go, then this is not the book for you. If you want to achieve what it says on the cover, then it certainly is. As if anyone would really want to save any of these recipes ad infinitum once prepared! Splendid value at the Amazon price.
Most Recent Customer Reviews
cured meats
just excellent! not difficult but interesting recipes.i think this will be a useful start to home curing and i'll build from it to more ambitious projects. buy it.
Published 2 months ago by sue
The slow trotter
I had found Erlandson and Maynard helpful but couldn't really crack the code of home curing until I read 'Cured'. Read more
Published 6 months ago by Satch
Love This Book
This has to be one of the best books I have purchased from Amazon in a long time. The photography is by the same guy who worked on the River Cottage Meat book. Read more
Published 12 months ago by Avocativ
Disappointed
We purchased this "Cured" cooking book several months ago and have had problems with some of the recipes. Read more
Published 12 months ago by jenny
Cooking
This book is a must. It is full of good ideas and explains the techniques of curing all sorts of food very well.
Published 12 months ago by Petal
Traditional Ways of Preparing Food
Purchased this book following a review in the Sunday Telegraph. Pleased with the buy which covers traditional methods of preparing food with clear detailed explanations of the... Read more
Published 15 months ago by Ballroom39
Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables
When I was browsing through the cook book section trying to get inspiration for Christmas presents, I came across this book - it jumped out of the screen, as the front cover is... Read more
Published 16 months ago by Maggie
All revealed
An excellent book, well written and easy to follow.
If you are actually curing or just interested in the subject then this is the book for you.
Highly recommended.
If you are actually curing or just interested in the subject then this is the book for you.
Highly recommended.
Published 16 months ago by N. Collis Bird
A Must Buy
Being a Charcutier myself and one who teaches this craft, I was delighted that this book delivered in all the right places, how refreshing and informative with great pictures too! Read more
Published 18 months ago by Marc Frederic
Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables
This book is excellent. It is now a valued part of my food curing, smoking and preserving collection of books. Highly reccomended!
Published 19 months ago by Assassin
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