NIGEL SLATER: The Observer
Sunday 12 December 2010 "Those who get a taste for curing salmon might like to take a look at Cured (Salted, spiced, dried, smoked, potted, pickled, raw). Cookery Book by 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."
FOOD AND TRAVEL MAGAZINE "A gift for the chef who has everything, this book unveils the delights of curing your own food. An enjoyable read of charming anecdotes and descriptions of regional specialities, the recipes go well beyond the familiar Parma ham and gravlax - think oriental Jerky or pickled oysters"
GREAT BRITISH FOOD "Curing, salting, smoking and sousing in-house is a hot trend amongst gastropubs, and this inspiring book encourages home cooks to get in on the action. Its master stroke is to show that great things can be achieved in the domestic kitchen, whether a simple cerviche or confit, or more elaborate stove-top smoke. Enticing stuff for cooks of all levels."
RESTAURANT MAGAZINE "As we regress into our culinary pasts we cannot fail to come face to face with the curers crafts - is how food writer Cured (Salted, spiced, dried, smoked, potted, pickled, raw). Cookery Book by Lindy Wildsmith introduces Cured, her 280-page tome on self preservation. Indeed the book takes a look at some of the earliest cooking methods, but is more about contemporary cooking than a genuflect to the good ol'days.
Neatly divided into seven sections - salted, spiced and marinated, dried, smoked. potted, pickled and raw - Cured gives an overview of each technique before attacking a wide range of dishes, from the basics (salt beef, kippers, etc) to more technically challenging (Chinese smoked guinea fowl and crepinette au marrons)."
THE GUARDIAN “Cured feeds my fantasies of living a more leisured, laid-back life where I have time to do all sorts of creative things in the kitchen. A bible on preserving.”
Fiona Becket - Best Christmas Gifts Guardian Dec. 2010