Download EBOOK Charcuterie: The Craft of Salting, Smoking and Curing PDF for free


Download EBOOK Charcuterie: The Craft of Salting, Smoking and Curing PDF for free Category: Food & Drink
The author of the book: Michael Ruhlman
Format files: PDF, EPUB, TXT, DOCX
The size of the: 6.79 MB
Language: English
ISBN-13: 9780393058291
Edition: WW Norton & Co
Date of issue: 17 November 2005

Description of the book "Charcuterie: The Craft of Salting, Smoking and Curing":

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 PDF, and Polcyn, an expert charcuterie instructor present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.

Download EBOOK Charcuterie: The Craft of Salting, Smoking and Curing PDF for free


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Michael Ruhlman

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Download EBOOK Charcuterie: The Craft of Salting, Smoking and Curing PDF for free



Download EBOOK Charcuterie: The Craft of Salting, Smoking and Curing for free

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