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Originally- curing was a necessity -the only way food could be preserved before the advent of refrigeration. Now- it is a luxurious way to enjoy unique- intense flavours in foods ranging from meat and fish to fruit and vegetables. Seven sections -each dedicated to a different method of curing- de-mystify this ancient technique and show how every cook can create delicious cured cuisine in their own kitchen. Cured offers a truly global compendium of deliciously preserved dishes- with recipes ranging from New York Deli pastrami and Native American venison jerky to the Japanese pickled and marinated fish- S ashimi and Shimi Saba. From Europe come smoked salmon and salt beef- German Liverwurst Sausage- salt cod dishes of both the Mediterranean and Scandinavia- and Italian classic antipasti in the form of Venetian Carpaccio and ruby red Carne Salada .Lindy Wildsmith covers cooking from cultures all around the world- looking at both contemporary and historical culinary practices originating from Japan- ancient Rome and Greece- contemporary Europe and various Native American techniques- Nurturing flavour over days- weeks or even months is a unique way to prepare food- producing mouth-watering results every time. Home-cured delicacies taste even better for having been patiently prepared and eagerly anticipated. The widespread revival of the Slow Food movement is testament to the intense flavours yielded by salting- marinating- spicing- drying and smoking. Cured is the ultimate guide to this exciting culinary sub-culture....