U.K. cookbook writer, chef, and slow food advocate Lindy Wildsmith has come out with another great book, Cured (2010 Jacqui Small). The pages are full of timeless techniques for salted, spiced, smoked, pickled and raw meat, fish and vegetables — who knew curing could be so simple? Try her potted salmon appetizers for a holiday party, a smoked duck breast and pear salad for lunch, or cured ham for New Years.
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.