Cookbook Review: "Cured"

Steve McHugh's cookbook embraces the culture and preservation of fermenting cooking | Review by Amber Chase

Chicken Liver Mousse from “Cured”. | Reprinted with permission from Cured by Steve McHugh & Paula Forbes, copyright © 2024. Photographs by Denny Culbert. Published by Ten Speed Press, a division of Penguin Random House, LLC.

It feels fitting to dive into the world of ferments, pickling, and curing right as spring begins. All too often, I’m known to get s…