Cured: slow techniques for flavouring meat, fish and vegetables
Auteur :
Wildsmith, Lindy
Éditeur :
Jacqui Small
ISBN :
9781906417413
Date de publication :
25 sept. 2010
Dimensions :
27,0 x 21,0 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.