[PDF.57vq] Cured: Slow techniques for flavoring meat, fish and vegetables

Cured: Slow techniques for flavoring meat, fish and vegetables

[PDF.jk38] Cured: Slow techniques for flavoring meat, fish and vegetables

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 | #1669646 in Books |  2010-09-05 | Original language:English | PDF # 1 |  10.50 x.86 x8.25l,2.65 | File type: PDF | 250 pages

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||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 eve|About the Author|