{"product_id":"cured-cooking-with-ferments-pickles-preserves-more-hardcover","title":"Cured: Cooking with Ferments, Pickles, Preserves \u0026 More - Hardcover","description":"\u003cp\u003eby \u003cb\u003eSteve McHugh\u003c\/b\u003e (Author), \u003cb\u003ePaula Forbes\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBoost the flavor of any meal with \u003ci\u003eCured, \u003c\/i\u003ea 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Insightful, brilliant, clever, and beautiful.\"--John Currence, James Beard Award winner and author of \u003ci\u003eTailgreat\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTo 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 \u003ci\u003eCured, \u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eCured\u003c\/i\u003e include dishes like: \u003cbr\u003e\u003cb\u003e- Israeli Couscous with Preserved Lemon, Bacon, and Greens \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Kimchi Meatloaf \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Chipotle Marmalade Chicken Wings \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Creamy Smoked Seafood, Parsnip, and Celery Root Soup \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e- Smoked Nuts Chocolate Tart \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWhether you dabble in making your own preserves from scratch or want to learn how to use what you already have at home, \u003ci\u003eCured\u003c\/i\u003e's 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favorites.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSteve McHugh\u003c\/b\u003e 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, settled in San Antonio. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003ePaula Forbes\u003c\/b\u003e is a journalist, cookbook author and critic; her work has appeared in \u003ci\u003eTexas Monthly\u003c\/i\u003e, \u003ci\u003eGQ, Food \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, and more. She was integral to a cult favorite food Aughts website, Eat Me Daily, and has also served as an editor for Eater and Epicurious. She shares cookbook criticism, news, and ephemera in her IACP award-winning newsletter, Stained Page News, and is the author of \u003ci\u003eThe Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas\u003c\/i\u003e.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.18 x 9.21 x 7.64 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 26, 2024\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51748849025312,"sku":"9781984861467","price":37.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/3d9e0ba95ccef02f9a8cc30520192414.webp?v=1779918042","url":"https:\/\/ebocreations.com\/products\/cured-cooking-with-ferments-pickles-preserves-more-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}