Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.

By: Contributor(s): Material type: TextTextPublisher: New York : W.W. Norton & Company, [2013]Edition: Revised and updatedDescription: 320 pages : illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780393240054 (hardcover)
  • 0393240053 (hardcover)
Subject(s): Genre/Form: DDC classification:
  • 641.6/16 23
LOC classification:
  • TX609 .R84 2013
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.616 R933C (Browse shelf(Opens below)) 1 Available 51994001705864

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.

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