Charcuterie The Craft of Salting Smoking and Curing Revised and Updated

This completely revised and updated edition of the bestselling cookbook includes 75 detailed line drawings that guide the reader through curing meats and making sausage, pates and confits and features new recipes and sections to reflect the ...

Charcuterie  The Craft of Salting  Smoking  and Curing  Revised and Updated

Charcuterie The Craft of Salting Smoking and Curing Revised and Updated

This completely revised and updated edition of the bestselling cookbook includes 75 detailed line drawings that guide the reader through curing meats and making sausage, pates and confits and features new recipes and sections to reflect the best equipment available today.

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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Language: en
Pages: 320
Authors: Michael Ruhlman, Brian Polcyn
Categories: Cooking
Type: BOOK - Published: 2013-09-03 - Publisher: W. W. Norton & Company

This completely revised and updated edition of the bestselling cookbook includes 75 detailed line drawings that guide the reader through curing meats and making sausage, pates and confits and features new recipes and sections to reflect the best equipment available today.
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Language: en
Pages: 320
Authors: Michael Ruhlman, Brian Polcyn
Categories: Cooking
Type: BOOK - Published: 2013-09-03 - Publisher: W. W. Norton & Company

An essential update of the perennial bestseller. 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,
Man with a Pan
Language: en
Pages: 326
Authors: John Donohue
Categories: Cooking
Type: BOOK - Published: 2011-05-17 - Publisher: Algonquin Books

Look who’s making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families. Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King

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