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.
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