- Hardcover: 288 pages
- Publisher: Jacqui Small LLP (13 Sept. 2010)
- Language: English
- ISBN-10: 1906417415
- ISBN-13: 978-1906417413
- Product Dimensions: 21 x 2.9 x 27 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (18 customer reviews)
- Amazon Bestsellers Rank: 428,776 in Books (See Top 100 in Books)
Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables Hardcover – Illustrated, 13 Sep 2010
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‘A beautiful encyclopedia of meat and fish curing'(The Times)
'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)
About the Author
Cook 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 André 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
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Top Customer Reviews
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.
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.Read more ›
Merci B Q
Marc-Frederic "Le Charcutier Anglais"
Most Recent Customer Reviews
haven't tried anything out of this book yet but a really well put together book and a really good read.Published on 24 May 2013 by cmcc
very good book and very practical fall of good ideas very well illustrated and full of good recipes and picsPublished on 30 Dec. 2012 by Carl
This was a present for my son who had expressed an interest in it. He appeared delighted when he leafed through the pages, so I can only assume it was what he expected.Published on 1 Jun. 2012 by J. Cahill
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 on 15 Mar. 2012 by sue
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 morePublished on 16 May 2011 by Avocativ
This book is a must. It is full of good ideas and explains the techniques of curing all sorts of food very well.Published on 5 May 2011 by Petal