Charcuterie: The Craft of Salting, Smoking, and Curing


The Craft of Salting, Smoking, and Curing

Pub. price: $35.00
New: $31.50

ISBN10: 0393240053 ISBN13: 9780393240054 Contributors: Keller, Thomas (Foreword); Polcyn, Brian; Solovyev, Yevgenity (Illustrator) Publisher: W W Norton & Co Inc Published: Sep 3 2013 Pages: 320 Weight: 2.15lbs. Height: 10.25" Width: 8.50" Depth: 1.00" Language: English

Other Copies
Publisher's Comments

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest

Related Subjects