Cured: Cooking with Ferments, Pickles, Preserves & More Jessica Dupuy Part memoir

Part memoir

Charlotte Russe

with rich depths of rustic flavor that you won't get from a stovetop skillet or steamer

one of the South's most respected bakers

Cured: Cooking with Ferments, Pickles, Preserves & More Jessica Dupuy Part memoirAuthor: Steve McHugh 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. "Insightful, brilliant, clever, and beautiful." John Currence, James Beard Award winner and author of Tailgreat The secret to six time James Beard Award finalist Steve