Charcuterie : the craft of salting, smoking, and curing /
Ruhlman, Michael, 1963-
Charcuterie : the craft of salting, smoking, and curing / Craft of salting, smoking, and curing Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. - Revised and updated. - 320 pages : illustrations ; 27 cm
Includes bibliographical references and index.
Introduction -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pâtés and terrines -- The confit technique -- Recipes to accompany charcuterie.
"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... 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."--Publisher's website.
9780393240054 0393240053
2013019905
Smoking (Cooking)
Smoked meat.
Food--Preservation.
Cooking (Smoked foods)
Smoking of food.
Cookbooks.
TX609 / .R84 2013
641.616
Charcuterie : the craft of salting, smoking, and curing / Craft of salting, smoking, and curing Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. - Revised and updated. - 320 pages : illustrations ; 27 cm
Includes bibliographical references and index.
Introduction -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pâtés and terrines -- The confit technique -- Recipes to accompany charcuterie.
"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... 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."--Publisher's website.
9780393240054 0393240053
2013019905
Smoking (Cooking)
Smoked meat.
Food--Preservation.
Cooking (Smoked foods)
Smoking of food.
Cookbooks.
TX609 / .R84 2013
641.616