Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated

Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated by Michael Ruhlman. Download in PDF, EPUB, and Mobi Format for read it on your Kindle device, PC, phones or tablets. Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated books. Click Download for free ebooks.

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: 0393241327
Size: 49.15 MB
Format: PDF
View: 6354
Get Books

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, 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” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
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,
Charcuterie: The Craft of Salting, Smoking, and Curing
Language: en
Pages: 320
Authors: Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Categories: Cooking
Type: BOOK - Published: 2005-11-17 - Publisher: W. W. Norton & Company
An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.
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
Париж для самотніх та інші історії
Language: uk
Pages:
Authors: Джоджо Мойєс
Categories: Cooking
Type: BOOK - Published: 2017-01-01 - Publisher: Family Leisure Club
Нелл двадцять шість років, і вона ніколи не була в Парижі. Коли коханий Піт запрошує її на романтичні міні-канікули до столиці Франції, ця ідея неабияк її надихає. Але все складається не так, як вона мріяла: Піт просто не приходить на вокзал, обіцяє приїхати наступним потягом… А далі — дзвінок: «Пробач,
Гаряче молоко
Language: uk
Pages:
Authors: Дебора Леві
Categories: Fiction
Type: BOOK - Published: 2017-05-02 - Publisher: Family Leisure Club
Софія покладає значну частину власного життя на те, щоб розкрити таємницю загадкової хвороби своєї матері. Дівчина змучилася від її постійних скарг і примх, але з певним полегшенням відмовляється від не надто втішної дорослої дійсності заради матері та боротьби з хворобою. Доктор Ґомес — останній шанс, несмілива надія, за якою донька