Cured: Slow techniques by Lindy Wildsmith

This is an amazing book. Published by a Brit, there’s no whining and wincing when it comes to discussing fermented and potted meat. Published on thick cardstock pages, held together with a durable cover, this book has great recipes for everything from the salted, spiced, dried, smoked, potted, pickled, and even raw.
The book is written in a familiar tone and the photographs are done by the author in her own kitchen. While to some, this would make for a unprofessional, unpolished work, this author hits it out of the park.

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.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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