Cured: Cooking with Ferments, Pickles, Preserves & More

About this book

Boost the flavor of any meal with Cured, “a master class” (Saveur) on cooking with pickles, jams, preserves, sauces, and more—whether made from scratch or store-bought—featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers.“Insightful, brilliant, clever, and beautiful.”—John Currence, James Beard Award winner and author of TailgreatTo cure something is to transform it, allowing it to emerge as something new. Six-time James Beard Award nominee Steve himself was transformed after battling lymphoma when he was just thirty-three; he came through that experience wanting to prolong moments of joy in everyday life. That philosophy extends to how he approaches food and cooking, sourcing the best ingredients when they are at their peak and then curing them to enjoy later. He intensifies these cured flavors, changing them into charcuterie, pickles, mustards, and more, making his seasonal favorites available year-round. And with Cured, you can have access to this arsenal of flavor as well, whether it’s making your own preserves from scratch or using store-bought ingredients in your daily cooking. Cured include dishes like: • Israeli Couscous with Preserved Lemon, Bacon, and Greens • Kimchi Meatloaf • Chipotle Marmalade Chicken Wings • Creamy Smoked Seafood, Parsnip, and Celery Root Soup • Smoked Nuts Chocolate Tart Whether you dabble in making your own preserves from scratch or want to learn how to use what you already have at home, Cured’s 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favorites.

Details

Format

Hardcover

ISBN-13

9781984861467

Publisher

Ten Speed Press

Published

March 26, 2024

Pages

352

Weight

43.2 oz

Subject

Cooking