Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated PDF Books

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Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated

Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated
Author: Michael Ruhlman
Publisher: W. W. Norton & Company
ISBN: 9780393240054
Size: 65.81 MB
Format: PDF, ePub, Docs
View: 2014
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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
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,
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