Cured: Cooking with Ferments, Pickles, Preserves & More (Steve McHugh, Paula Forbes) Black Culture marinating

marinating

problem-solving strategies

A Chez Panisse alum

London: Gresham

Cured: Cooking with Ferments, Pickles, Preserves & More (Steve McHugh, Paula Forbes) Black Culture marinatingBoost the flavor of any meal with this definitive guide on cooking with pickles, jams, preserves, sauces, and morewhether you make them from scratch or use store bought ingredientsfeaturing 150+ recipes for everything from quick weeknight meals to Sunday suppers. The secret to six time James Beard Award finalist Steve McHugh's success comes down to one word: curing. To cure something is to transform it, allowing it to emerge as something new. Steve