[Get free] Cured: Slow techniques for flavoring meat, fish and vegetables
✿ Lindy Wildsmith ✿
| #201448 in Books | 2010-09-05 | Original language:English | PDF # 1 | 10.50 x.86 x8.25l,2.65 | File Name: 1440205124 | 250 pages
||3 of 3 people found the following review helpful.| An excellent guide to master cured, marinated, dried pickled and smoked food|By Jorge Camara Rodriguez|Cured is an excellent tool to understand the incredibly vast world of cured food. I agree with the author's introduction that the art of curing has been lost in modern cuisine, yet, the options that it offers are enormous: salted, spiced, dried, smoked, potted, pickled, or ev|About the Author|
Lindy Wildsmith is an experienced food writer specializing in sustainable fish and game, preserving and curing, using natural ingredients and eating locally, food and art, travel and Slow Food. She is the author of several books about cook [PDF.dx31] Cured: Slow techniques for flavoring meat, fish and vegetables Rating: 4.75 (742 Votes)
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You can specify the type of files you want, for your device.Cured: Slow techniques for flavoring meat, fish and vegetables | Lindy Wildsmith. I really enjoyed this book and have already told so many people about it!
