Lindy Wildsmith – författare

Anyone who has strolled around Venice in search of something to eat will have come across cicchetti. Irresistible little morsels full of local flavour, they are served in bars, bacari and other eateries from late morning onwards and are the Venetian equivalent of Italian antipasti, Spanish tapas, French canapés, Thai street food or English finger food. Made using traditional methods and produce, these meat, seafood, and vegetable treats are the best of Italian cooking in miniature. This gorgeous cookery book is a comprehensive collection of authentic and innovative recipes that will set your taste buds tingling.

In this highly illustrated book, experienced cookery teacher, Lindy Wildsmith, details everything you need to know about preserving fruit, vegetables, fish, meat and game, with useful tips and mouth-watering recipes. No matter how new you are to the craft, your everyday eating can be enhanced with unforgettable flavours. Basic techniques such as sterilization, pasteurisation and preserving methods are described, as are the potential pitfalls and helpful rescue techniques should things go wrong. Master recipes with clear step-by-step instructions, followed by suggested variations to help you experiment with your favourite flavours, and learn how to match spices, aromatics, herbs and drinks to the right fruit, vegetable, meat or fish.

In this highly illustrated book, experienced cookery teacher, Lindy Wildsmith, details everything you need to know about preserving fruit, vegetables, fish, meat and game, with useful tips and mouth-watering recipes. No matter how new you are to the craft, your everyday eating can be enhanced with unforgettable flavours. Basic techniques such as sterilization, pasteurisation and preserving methods are described, as are the potential pitfalls and helpful rescue techniques should things go wrong. Master recipes with clear step-by-step instructions, followed by suggested variations to help you experiment with your favourite flavours, and learn how to match spices, aromatics, herbs and drinks to the right fruit, vegetable, meat or fish.

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.