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Cured: Cooking With Ferments, Pickles, Preserves & More by Steve McHugh Hardcove
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Located in: Fairfield, Ohio, United States
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Estimated between Sat, 25 May and Thu, 6 Jun to 43230
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eBay item number:386870019197
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN-13
- 9781984861467
- Type
- Does not apply
- ISBN
- 9781984861467
- Book Title
- Cured : Cooking with Ferments, Pickles, Preserves and more
- Item Length
- 9.4in
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Publication Year
- 2024
- Format
- Hardcover
- Language
- English
- Item Height
- 1.1in
- Genre
- Cooking, House & Home
- Topic
- Individual Chefs & Restaurants, General, Seasonal, Methods / Canning & Preserving
- Item Width
- 7.7in
- Item Weight
- 43.5 Oz
- Number of Pages
- 352 Pages
About this product
Product Information
Boost the flavor of any meal with Cured, a definitive guide 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 Tailgreat To 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.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1984861468
ISBN-13
9781984861467
eBay Product ID (ePID)
3061844697
Product Key Features
Book Title
Cured : Cooking with Ferments, Pickles, Preserves and more
Format
Hardcover
Language
English
Topic
Individual Chefs & Restaurants, General, Seasonal, Methods / Canning & Preserving
Publication Year
2024
Genre
Cooking, House & Home
Number of Pages
352 Pages
Dimensions
Item Length
9.4in
Item Height
1.1in
Item Width
7.7in
Item Weight
43.5 Oz
Additional Product Features
As Told to
Forbes, Paula
Lc Classification Number
Tx827.5.M34 2024
Reviews
"McHugh, I'm going to beat your ass with this book! It is quite simply too good. At once insightful, brilliant, clever, and beautiful, but it is also deeply personal and lovely. At the end of the day it is a fierce weapon that should be a staple in every serious chef's kitchen . . . not their cookbook collection." --John Currence, James Beard Award winner and author of Tailgreat " Cured doesn't simply serve as a guide to building an enviable and expansive larder, it goes a step further, teaching you how to put it all to use to great effect." --David Zilber, coauthor of The Noma Guide to Fermentation "Steve McHugh is a philosopher-chef, attuned to the rhythms of the natural world, focused on the transformative possibilities of the kitchen. His courage and keen palate, on display in Cured, remind me that recipes are acts of faith and meals are everyday sacraments." --John T. Edge, author of The Potlikker Papers "This is the book we have all been waiting for. Chef McHugh has long inspired me with his knack for making beautiful, thoughtful, and tasty food. Curing and preserving is an art form that many of the world's cuisines rely on. Steve's deep understanding of these techniques and his willingness to share them are a gift that will keep on giving. From quick-pickled vegetables to smoked nuts, cured fish, and potted meats, this is a cookbook that shows American cooking at its absolute best. This is going to become a book that will be passed down for generations." --Vishwesh Bhatt, two-time James Beard Award-winning chef and author of I Am From Here, "McHugh, I'm going to beat your ass with this book! It is quite simply too good. At once insightful, brilliant, clever, and beautiful, but it is also deeply personal and lovely. At the end of the day it is a fierce weapon that should be a staple in every serious chef's kitchen . . . not their cookbook collection." --John Currence, ex-chef/neo-instigator " Cured doesn't simply serve as a guide to building an enviable and expansive larder, it goes a step further, teaching you how to put it all to use to great effect." --David Zilber, coauthor of The Noma Guide to Fermentation "Steve McHugh is a philosopher-chef, attuned to the rhythms of the natural world, focused on the transformative possibilities of the kitchen. His courage and keen palate, on display in Cured, remind me that recipes are acts of faith and meals are everyday sacraments." --John T. Edge, author of The Potlikker Papers "This is the book we have all been waiting for. Chef McHugh has long inspired me with his knack for making beautiful, thoughtful, and tasty food. Curing and preserving is an art form that many of the world's cuisines rely on. Steve's deep understanding of these techniques and his willingness to share them are a gift that will keep on giving. From quick-pickled vegetables to smoked nuts, cured fish, and potted meats, this is a cookbook that shows American cooking at its absolute best. This is going to become a book that will be passed down for generations." --Vishwesh Bhatt, two-time James Beard Award-winning chef and author of I Am From Here
Lccn
2023-014099
Dewey Decimal
641.6/1
Intended Audience
Trade
Dewey Edition
23/Eng/20230331
Item description from the seller
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eBay item number:386870019197
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Fairfield, Ohio, United States
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| Postage and handling | Each additional item | To | Service | Delivery*See Delivery notes |
|---|---|---|---|---|
| Free postage | Free | United States | Economy Shipping | Estimated between Sat, 25 May and Thu, 6 Jun to 43230 |
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| Will usually post within 3 business days of receiving cleared payment. |
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