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In addition to this book -- Charcuterie: The Craft of Salting, Smoking, and Curing -- The Gazebo Pavilion House also has diverse books on traditional garden gazebo and modern poolside gazebos. This is a free service provided by The Gazebo Pavilion House, the Indonesia exporter of modern garden gazebo, contemporary poolside gazebo, and Bali traditional gazebos. The Gazebo Pavilion House is an official associate of Amazon.com.

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Charcuterie: The Craft of Salting, Smoking, and Curing


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Books on Gazebo item: Charcuterie: The Craft of Salting, Smoking, and Curing
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Manufacturer: W. W. Norton & Company

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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 pâtés, 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, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings




PRODUCT DESCRIPTIONS:

Binding: Hardcover
EAN: 9780393058291
ISBN: 0393058298
Label: W. W. Norton & Company
Manufacturer: W. W. Norton & Company
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2005-11-21
Publisher: W. W. Norton & Company
Studio: W. W. Norton & Company


SIMILAR ITEMS:

• Home Production of Quality Meats and Sausages
• Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
• Great Sausage Recipes & Meat Curing: 4th Edition
• Meat Smoking And Smokehouse Design
• The Art of Making Fermented Sausages



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