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Charcuterie The Craft Of Salting, Smoking, And Curing

Posted at: Offers to Sell and Export | Posted on: Thu 12 Aug, 2010 5:21 am | Product Category: Reference books [3760]
 
charcuterie craft salting smoking curing
Products Photos CatalogCharcuterie Craft Photos Catalog



Author Michael Ruhlman

Brian Polcyn (Author)


Thomas Keller (Foreword)

Press W. W. Norton & Company

Isbn

0393058298 978-0393058291

Publication Date November 2005

Pages 416 Pages

Size

Edition First edition

Cover Hardcover

Language English

Page Material Gelatine Plate Paper

Product Description:

The only book for home cooks offering a complete introduction to the craft.

Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Ruhlman, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.



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