Charcuterie The Craft Of Salting Smoking And Curing
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Language: en
Pages: 320
Pages: 320
Type: BOOK - Published: 2013-09-03 - Publisher: W. W. Norton & Company
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to star
Language: en
Pages: 302
Pages: 302
Type: BOOK - Published: 2012-08-27 - Publisher: W. W. Norton & Company
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a
Language: en
Pages: 321
Pages: 321
Type: BOOK - Published: 2005-11-17 - Publisher: W. W. Norton & Company
A comprehensive overview of "charcuterie", the craft of solting, smoking, and curing meat, describing the different preservation methods used, the unique flavor
Language: en
Pages: 308
Pages: 308
Type: BOOK - Published: 2013-09-17 - Publisher: Ten Speed Press
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2013-09-03 - Publisher: W. W. Norton & Company
This completely revised and updated edition of the bestselling cookbook includes 75 detailed line drawings that guide the reader through curing meats and making
