Cured

“If you’ve never tried preserving foods at home, chef Steve McHugh of San Antonio restaurant Cured is an ideal guide for your first foray. . . . McHugh offers both a boost to your at-home pantry and a master class in how to upgrade your everyday cooking.”—Saveur “McHugh, I’m going to beat your ass with this book! It is quite simply too good. At once insightful, brilliant, clever, and beautiful, but it is also deeply personal and lovely. At the end of the day it is a fierce weapon that should be a staple in every serious chef’s kitchen . . . not their cookbook collection.”—John Currence, James Beard Award winner and author of Tailgreat “Cured doesn’t simply serve as a guide to building an enviable and expansive larder, it goes a step further, teaching you how to put it all to use to great effect.”—David Zilber, coauthor of The Noma Guide to Fermentation “Steve McHugh is a philosopher-chef, attuned to the rhythms of the natural world, focused on the transformative possibilities of the kitchen. His courage and keen palate, on display in Cured, remind me that recipes are acts of faith and meals are everyday sacraments.”—John T. Edge, author of The Potlikker Papers “This is the book we have all been waiting for. Chef McHugh has long inspired me with his knack for making beautiful, thoughtful, and tasty food. Curing and preserving is an art form that many of the world’s cuisines rely on. Steve’s deep understanding of these techniques and his willingness to share them are a gift that will keep on giving. From quick-pickled vegetables to smoked nuts, cured fish, and potted meats, this is a cookbook that shows American cooking at its absolute best. This is going to become a book that will be passed down for generations.”—Vishwesh Bhatt, two-time James Beard Award–winning chef and author of I Am From Here