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Product Information
CHARCUTERIE-a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto-is 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 pates, 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. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.Product Identifiers
PublisherWw Norton & Co
ISBN-139780393058291
eBay Product ID (ePID)95519749
Product Key Features
Book TitleCharcuterie: the Craft of Salting, Smoking, and Curing
IllustratorYevgenity Solovyev
AuthorMichael Ruhlman, Brian Polcyn
FormatHardcover
LanguageEnglish
TopicCooking by Ingredient
Publication Year2005
Number of Pages416 Pages
Dimensions
Item Height262mm
Item Width216mm
Item Weight907g
Additional Product Features
Title_AuthorMichael Ruhlman, Brian Polcyn
Country/Region of ManufactureUnited States
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- 12 Jun, 2024
thanks! Perfecto..
thanks! Perfecto..Verified purchase: YesCondition: Pre-owned
- 21 Jun, 2023
Reference
Very detailed and informativeVerified purchase: YesCondition: Pre-owned
