Charcuterie : the craft of salting, smoking, and curing /
Ruhlman, Michael, 1963-
Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. - Revised and updated. - 320 pages : illustrations ; 27 cm
Includes index.
Includes bibliographical references and index.
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.
9780393240054 (hardcover) 0393240053 (hardcover)
2013019905
GBB371137 bnb
Smoked meat.
Food--Preservation.
Cooking (Smoked foods)
Cooking (Smoked foods)
Food--Preservation.
Smoked meat.
Cookbooks.
TX609 / .R84 2013
641.6/16
Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. - Revised and updated. - 320 pages : illustrations ; 27 cm
Includes index.
Includes bibliographical references and index.
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.
9780393240054 (hardcover) 0393240053 (hardcover)
2013019905
GBB371137 bnb
Smoked meat.
Food--Preservation.
Cooking (Smoked foods)
Cooking (Smoked foods)
Food--Preservation.
Smoked meat.
Cookbooks.
TX609 / .R84 2013
641.6/16