News Flash!

Cured: salted, spiced, dried. smoked, potted, pickled, raw has been nomonated for an Andre' Simon Award along with six other books. Winner will be announced in early April - fingers crossed for all

Cured: salted, spiced, dried. smoked, potted, pickled, raw by Lindy Wildsmith photographs by Simon Wheeler - published by Jacqui Small 2010 - price £30.00

Nigel Slater The Observer, Sunday 12 December 2010
Those who get a taste for curing salmon might like to take a look at Lindy Wildsmith's new book, Cured (Jacqui Small, £30). There is a beetroot gravadlax like the one below, which was a good starting point for my own cure, plus every possible recipe for the home curer, from a marinated spiced tuna loin to salted pork with lentils. A useful stocking filler for the more serious cook.

for details and more reviews 

visit Lindy's Books on www.thechefsroom.co.uk

 For those of you who do not already have a copy of "Eating Outdoors" it has now been released in paperback as Sunny Days and Easy Living at £10.99 and is featured in the April edition of Country Homes and Interiors as one of "3 of the best" new cookery books.

BBC Good Food magazine, said

'This colourful book will have you itching to get outside - it's full of advice to help you enjoy the outdoors this summer..an excellent range of recipes, illustrated with dazzling photography.'

What is new at the Chef's Room fish and cookery school? Franco and I have a new programme of courses out now for 2011 - visit diary dates now!

Clippy will be stopping off at the Chef's Room in April as her port of call in Wales on her "preserving the nation" tour. www.preservingthenation.org

She is at the forefront of the preserving world and has been highly acclaimed by BBC Countryfile as one of the best preservers in the UK.  Starting from her home kitchen in Cheshire, Clippy’s British grown apple Preserves  www.clippys.com are now stocked nationally from Harvey Nichols to your local store. Visit www.thechefsroom.co.uk for more details of our event.

Shaun Hill will be back in the spring with his master class and new for 2011 we have Shaun Nean, Malasian chef - with his Hot Wok hands-on class in March www.thechefsroom.co.uk

Visit news page, cooking and dairy dates for details

For cooking holidays in Italy with Franco Taruschio visit www.gustoinfinito.it

and email g2club@hotmail.com if you would like to take a food tour with me to Italy.

Enjoy a unique sailing experience in the Mediterranean  www.velaturchia.com

Lindy Wildsmith is a freelance food and recipe writer. She develops exclusive recipes for magazines and her own courses. She has written a variety of features for food and travel magazines and has written books on cooking and eating outdoors, Italian food, and  preserving. She is a member of the Guild of Food Writers and slow food.

Lindy’s style of food brings together the best of British country and Italian regional cooking and the culinary experiences she enjoyed around the Mediterranean and the Middle East before settling in Britain.

Her recipes are designed to be cooked everyday, for people who enjoy eating, cooking and good company. Her dishes adapt equally well to the family table, casual meals and elegant entertaining, and leave the cook time to enjoy the cooking, the occasion and the company.

Special interests
Lindy's special interests are sustainable fish and game, kitchen crafts (preserving and curing in particular), natural ingredients sourced locally wherever possible, food and travel, food in art, and Slow Food.

Lindy speaks fluent Italian, runs Italian courses and has an in-depth knowledge of Italy and Italian food.

 www.clippys.com

www.preservingthenation.org

www.jamweek.org

www.abergavennyfoodfestival.com

www.gustoinfinito.it

www.letsgoitalian.com a great website for Italian ingredients - try their extra virgin olive oils!