Steve McHugh, Paula Forbes

Cured

Cooking With Ferments, Pickles, Preserves & More

• Gebundenes Buch

Produktbeschreibung

"Boost the flavor of any meal with this definitive guide on curing and preserving your own jams, pickles, sauces, and more, featuring more than 150 recipes for using your preserved goods"--

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Produktdetails

• Verlag: Potter/Ten Speed/Harmony/Rodale
• Seitenzahl: 352
• Erscheinungstermin: 26. März 2024
• Englisch
• Abmessung: 237mm x 192mm x 30mm
• Gewicht: 1226g
• ISBN-13: 9781984861467
• ISBN-10: 1984861468
• Artikelnr.: 68419808

Autorenporträt

Steve McHugh is a six-time James Beard Foundation Award—nominated chef based in San Antonio. His first restaurant, Cured, opened its doors to guests in December 2013, and since then has been joined by Landrace in San Antonio and Luminaire and Las Bis in Austin. He grew up on a farm in southern Wisconsin and spent the early part of his career in New Orleans, before he and his wife, Sylvia, settled in San Antonio. Paula Forbes is a journalist, cookbook author and critic; her work has appeared in Texas Monthly, GQ, Food & Wine, Bon Appetit, and more. She was integral to a cult favorite food Aughts website, Eat Me Daily, and has also served as an editor for Eater and Epicurious. She shares cookbook criticism, news, and ephemera in her IACP award-winning newsletter, Stained Page News, and is the author of The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas.