Cured: Cooking with Ferments, Pickles, Preserves & More

The secret to six-time James Beard Award-nominated chef Steve McHugh's success comes down to one word: curing. When ingredients are their freshest he transforms them into charcuterie, pickles, mustards, and more, intensifying their flavors while making his seasonal favorites available year-round. All he has to do is open his pantry or freezer! 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 everyday 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.