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CURED: TIMELESS TECHNIQUES FOR FLAVORING MEAT, FISH AND VEGETABLES
CURED: TIMELESS TECHNIQUES FOR FLAVORING MEAT, FISH AND VEGETABLES
Author:Lindy Wildsmith
Publisher:KRAUSE PUBLICATIONS/DBI BOOKS, Jul 2010
Binding:Softcover
ISBN:1-4402-0512-4
Item #:106250
Price:$30.00

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Synopsis:
Today, with fridges, freezers & vacuum packaging you don't need to preserve your meat & vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. 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. 250 Color photos & illus; 8x11 inches, 224 pages.

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Today, with fridges, freezers & vacuum packaging you don't need to preserve your meat & 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 & potting by following detailed step-by-step instructions, guidelines, hints, tips & 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.
 
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