Cured: Cooking With Ferments, Pickles, Preserves & More

Boost the flavor of any meal with this definitive guide on cooking with pickles, jams, preserves, sauces, and more-whether you make them from scratch or use store-bought ingredients-featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers.

Boost the flavor of any meal with Cured, a definitive guide on cooking with pickles, jams, preserves, sauces, and more-whether made from scratch or store-bought-featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers.

"Insightful, brilliant, clever, and beautiful."-John Currence,James Beard Award winner and author of Tailgreat

To cure something is to transform it, allowing it to emerge as something new. Six-time James Beard Award nominee 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, sourcing the best ingredients when they are at their peak and then curing them to enjoy later. He intensifies these curedflavors, changing them into charcuterie, pickles, mustards, and more, making his seasonal favorites available year-round. And with