Cured: Cooking with Ferments, Pickles, Preserves & More - Hardcover
by Steve McHugh
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Language:EnglishPublisher:Ten Speed PressISBN-13:9781984861467ISBN-10:1984861468UPC:9781984861467Book Category:CookingBook Subcategory:Methods, Individual Chefs & Restaurants, SeasonalBook Topic:Canning & PreservingSize:9.21 x 7.64 x 1.18 inchesWeight:2.7029Product ID:SCDZKVSAX9
Cured: Cooking with Ferments, Pickles, Preserves & More
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,...
Language:EnglishPublisher:Ten Speed PressISBN-13:9781984861467ISBN-10:1984861468UPC:9781984861467Book Category:CookingBook Subcategory:Methods, Individual Chefs & Restaurants, SeasonalBook Topic:Canning & PreservingSize:9.21 x 7.64 x 1.18 inchesWeight:2.7029Product ID:SCDZKVSAX9
Steve McHugh is a six-time James Beard Foundation Award--nominated chef based in San Antonio. His first restaurant, Cured, opened its doors to guests in December 2013, and since then has been joined by Landrace in San Antonio and Luminaire and Las Bis in Austin. He grew up on a farm in southern Wisconsin and spent the early part of his career in New Orleans, before he and his wife, Sylvia,...
Publisher: Ten Speed Press
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