腌制：用发酵罐、泡菜、蜜饯等烹饪 Cured:Cooking with Ferments, Pickles, Preserves & More

基本信息

Format:Hardback 352 pages, 150 PHOTOS

Publisher:Potter/Ten Speed/Harmony/Rodale

Imprint:Ten Speed Press

ISBN:9781984861467

Published:26 Mar 2024

Dimensions:232 x 187 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

六次入围詹姆斯·比尔德奖决赛的史蒂夫·麦克休的成功秘诀可以归结为一个词：治愈。 治愈某件事就是改变它，让它以新的形式出现。 史蒂夫本人在三十三岁时与淋巴瘤作斗争后发生了转变； 经历过那次经历后，他希望延长日常生活中的欢乐时光。 这种哲学延伸到了他对待食物和烹饪的方式。 他强化了它们的口味，将它们改为熟食、泡菜、芥末等，使他的时令喜爱产品全年供应。 通过 Cured，您也可以使用这些风味，无论是从头开始制作自己的蜜饯，还是在日常烹饪中使用商店购买的原料。

《Cured》是一本非常宝贵的指南，它解释了如何轻松保存食物，以及为什么您应该在家中采用这种流行的技术。 无论是初学者还是经验丰富的腌制者，您都会了解如何制作腌制柠檬，然后将它们与腌制柠檬、培根和蔬菜一起放入一碗明亮、美丽的以色列蒸粗麦粉中。 学习使用糖作为腌制方法来制作樱桃橙果酱，然后在本周晚些时候用它来为自己制作混合搭配果酱鸡尾酒。 或者可以制作一些熏坚果用于熏坚果巧克力馅饼。 可能性确实是无限的。

史蒂夫会指导您如何制作蜜饯，并且还会为您提供您在市场上购买罐子或瓶子但无法决定如何使用时的食谱。 《Cured》充满了明亮多彩的摄影作品，会让您想要尝试手头上的任何新鲜农产品。 无论您是尝试从头开始制作自己的蜜饯，还是想学习如何使用家里已有的东西，当您开始将配料与自己喜欢的食材混合搭配时，这 150 多种食谱将变成成百上千种，从而延长快乐的时间 在你的日常生活和饮食中。

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 himself was transformed after battling lymphoma when he was just thirty-three; he came through that experience wanting to prolong moments of joy in everyday life. That philosophy extends to how he approaches food and cooking. He intensifies their flavors, changing them into charcuterie, pickles, mustards, and more, making his seasonal favorites available year-round. And with Cured, you can have access to this arsenal of flavor as well, whether it's making your own preserves from scratch or using store-bought ingredients in your daily cooking.

An invaluable guide, Cured explains both how to easily preserve foods and why you should embrace this popular technique in your own home. Whether a beginner or seasoned preserver, you'll discover how to make preserved lemons, then use them in a bright, beautiful bowl of Israeli Couscous with Preserved Lemon, Bacon, and Greens. Learn to use sugar as your curing method to make Cherry Orange Marmalade, then use it later in the week to make yourself a Mix-and-Match Jam Cocktail. Or maybe make some Smoked Nuts to use in the Smoked Nut Chocolate Tart. The possibilities are truly endless.

Steve leads you through how to make preserves, and also gives you recipes for when you bought a jar or bottle at the market that you can't decide how to use. Filled with bright and colorful photography, Cured will make you want to experiment with whatever fresh produce you have on hand. Whether you dabble in making your own preserves from scratch or want to learn how to use what you already have at home, these 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favorites, prolonging the joy in your everyday life and meals.

作者简介

史蒂夫·麦克休 (Steve McHugh) 是一位六次获得詹姆斯·比尔德基金会奖提名的圣安东尼奥厨师。 他的餐厅 Cured 于 2013 年 12 月向客人放开，此后圣安东尼奥的 Landrace 餐厅以及奥斯汀的 Luminaire 和 Las Bis 餐厅也加入其中。 他在威斯康星州南部的一个农场长大，在新奥尔良度过了职业生涯的早期阶段，之后他和妻子西尔维娅定居在圣安东尼奥。

保拉·福布斯 (Paula Forbes) 因其记者和烹饪书评论家的工作而闻名，她的作品曾出现在《德克萨斯月刊》、《GQ》、《美食与美酒》、《Bon Appetit》等杂志上。 她是备受喜爱的美食 Aughts 网站 Eat Me Daily 的重要成员，并且还担任 Eater 和 Epicurious 的编辑。 她在获得 IACP 提名的时事通讯 Stained Page News 中分享了烹饪书的评论、新闻和蜉蝣，并且是《奥斯汀烹饪书：德克萨斯州深处的食谱和故事》一书的作者。

Steve McHugh is a six-time James Beard Foundation Award--nominated chef based in San Antonio. His 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 well known for her work as a journalist and cookbook critic, and 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-nominated newsletter, Stained Page News, and is the author of The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas.