Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing
9,02 USD
Environ7,79 EUR
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Livraison :
Gratuit USPS Media MailTM.
Lieu où se trouve l'objet : Morgantown, Pennsylvania, États-Unis
Délai de livraison :
Estimé entre le sam. 9 août et le mer. 13 août à 94104
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Numéro de l'objet eBay :365517234712
Dernière mise à jour le 12 juin 2025 18:10:08 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Release Year
- 2005
- ISBN
- 9780393058291
À propos de ce produit
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393058298
ISBN-13
9780393058291
eBay Product ID (ePID)
46869694
Product Key Features
Book Title
Charcuterie : the Craft of Salting, Smoking, and Curing
Number of Pages
416 Pages
Language
English
Publication Year
2005
Topic
Methods / General, Specific Ingredients / Meat, Methods / Canning & Preserving
Illustrator
Solovyev, Yevgenity, Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
32.1 Oz
Item Length
10.3 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-014414
Dewey Edition
23
Dewey Decimal
641.6/16
Synopsis
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 pates, 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. 50 line drawings., 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 pates, 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, coauthor 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, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.", 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 p'tés, 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, coauthor 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, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds., In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
LC Classification Number
TX609.R84 2005
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