Food for thought

Lindy Wildsmith offers – “A compendium of recipes, techniques and traditions for curing meat, fish and vegetables at home”

Originally, curing was a necessity – the only way food could be preserved before the advent of refrigeration. Now, it’s 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 – demystify this ancient technique and show how every cook can create delicious cured food in their own kitchen.
A truly global celebration of deliciously preserved dishes, recipes range from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish, Sashimi 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.