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In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, ... by Toponia Miller

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Last updated on 10 Jul, 2025 12:07:48 BSTView all revisionsView all revisions

Item specifics

Condition
Very Good: A book that has been read and does not look new, but is in excellent condition. No ...
Title
In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Con...
ISBN
0224098837
EAN
9780224098830
Type
Hardback
Binding
Hardback
Date of Publication
2014-06-05
Publication Name
N/A
Release Title
In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Con...
Artist
Miller, Toponia
Brand
N/A
Colour
N/A
Publication Year
2014
Format
Hardcover
Language
English
Book Title
In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Item Height
262 mm
Author
Taylor Boetticher, Toponia Miller
Publisher
Vintage Publishing
Topic
Cooking by Ingredient
Item Weight
1627 g
Item Width
241 mm
Number of Pages
352 Pages

About this product

Product Information

'A cracking book!' Tom KerridgeThe tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier's bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with p tes, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it's sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant p te, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come.

Product Identifiers

Publisher
Vintage Publishing
ISBN-13
9780224098830
eBay Product ID (ePID)
200904794

Product Key Features

Publication Year
2014
Topic
Cooking by Ingredient
Book Title
In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Number of Pages
352 Pages
Language
English
Author
Taylor Boetticher, Toponia Miller
Format
Hardcover

Dimensions

Item Height
262 mm
Item Weight
1627 g
Item Width
241 mm

Additional Product Features

Country/Region of Manufacture
United Kingdom
Title_Author
Taylor Boetticher, Toponia Miller

Item description from the seller

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I certify that all my selling activities will comply with all EU laws and regulations.
VAT number: DE 281042328, EL 996857788, ES N8267548I, FR 27823676960, GB 922696893, IT 00185819992
CRN: 06437594
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