Charcuterie : the Craft of Salting, Smoking, and Curing

Charcuterie : the Craft of Salting, Smoking, and Curing

Book - 2013
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Charcuteriea culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttois 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 ṕťs, 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.
Publisher: New York : W.W. Norton & Company, [2013]
Edition: Revised and updated
ISBN: 9780393240054
0393240053
Branch Call Number: 641.616 RUHLM
Additional Contributors: Polcyn, Brian
Notes: Includes index

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