Cured: Cooking with Ferments, Pickles, Preserves & More
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If your efforts with fermentation and preserving have been limited to making seasonal bounties last longer, Cured will alert you to a whole spectrum of ways of employing brined, pickled, smoked and similarly transformed ingredients in food you prepare.
San Antonio chef Steve McHugh, working here with food writer Paula Forbes, has a gift for using the special tastes of cured ingredients to ramp up the flavors of everything from sheet pan chicken and pork roasts to bundt cakes and cocktails.
Cured contains recipes for making your own pickles, jams, confits, herb pastes, cured meats,and hot sauces. Or you can use favorite store-bought versions.to gussy up meatballs, add punch to your cornbread, or fortify a grilled chile relleno.
But in addition to the 150 recipes, what you’re getting with Cured is ideas for fresh ways to riff on foods you already know and enjoy.
Hardcover. Color photographs throughout.
