To cure something is to transform it, allowing it to emerge as something new. Six-time James Beard Award nominee Steve himself was transformed after battling lymphoma when he was just thirty-three; he came through that experience wanting to prolong moments of joy in everyday life. That philosophy extends to how he approaches food and cooking, sourcing the best ingredients when they are at their peak and then curing them to enjoy later. He intensifies these cured?flavors, changing them into charcuterie, pickles, mustards, and more, making his seasonal favorites available year-round. And with?Cured,?you can have access to this arsenal of flavor as well, whether it Cured: Cooking with Ferments, Pickles, Preserves & More