Raw and Rare: Delicious raw, lightly cured and seared dishes

Raw and Rare: Delicious raw, lightly cured and seared dishes " from sashimi and ceviche to carpaccio and tartare

by Lindy Wildsmith, Kevin Summers

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Overview

In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.
 
This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within.
 
Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.

Product Details

ISBN-13: 9781911127598
Publisher: Jacqui Small LLP
Publication date: 06/15/2017
Sold by: Barnes & Noble
Format: NOOK Book
File size: 29 MB
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About the Author

Cook and food writer Lindy Wildsmith specializes in British country and Italian regional food. She is in love with Italy--where she lived for many years. Lindy speaks fluent Italian and has an in-depth knowledge of Italy and Italian food. She believes that sitting around a table with friends and family is one of the great joys of life. Lindy runs The Chef's Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn. She also teaches residential courses at Denman--the National WI College near Abingdon in Oxfordshire. Lindy speaks professionally and this year she will be taking part in the "Discover the Origin" scheme, presenting seminars for the catering, delicatessen, and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano. Lindy is the author of Cured, which was shortlisted for the Andre Simon Award and the Guild of Food Writers best food book in 2011. She has written books on Italian food, preserving, and more general cooking. Lindy writes a blog, grown-upfood.blogspot.com, and you can follow her on twitter @lindywildsmith.

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