000			02778cam a2200457 i 4500
005			20240703163300.0
008			130521s2013 nyua b 001 0 eng
010			_a 2013019905
011			_aZ3950 Search: @attr 1=7 "9780393240054"
011			_aZ3950 Record: 0 of 6
020			_a9780393240054 _q(hardcover)
020			_a0393240053 _q(hardcover)
035			_a(OCoLC)844245453
040			_aDLC _beng _erda _cDLC _dIG# _dUKMGB _dYDXCP _dCOO _dHHO _dZQP _dUPZ _dOCLCF _dERD _dQBX _dNZEPN _dOCLCQ _dOCLCO _dUOJ _dOCLCA _dVGM _dSFR _dEZ9 _dDE# _dLMJ _dOCL _dOCLCL _dZ5A
042			_apcc
050	0	0	_aTX609 _b.R84 2013
082	0	0	_a641.616 _223
099			_a641.616 RUH
100	1		_aRuhlman, Michael, _d1963- _eauthor. _9403622
245	1	0	_aCharcuterie : _bthe craft of salting, smoking, and curing / _cMichael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.
246	3	0	_aCraft of salting, smoking, and curing
250			_aRevised and updated.
264		1	_aNew York : _bW.W. Norton & Company, _c[2013]
264		4	_c©2013
300			_a320 pages : _billustrations ; _c27 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- 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.
520			_a"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.
650		0	_aSmoking (Cooking)
650		0	_aSmoked meat. _9339197
650		0	_aFood _xPreservation. _9318006
650		0	_aCooking (Smoked foods) _9316160
650		0	_aSmoking of food.
651		7	_aCookbooks. _2lcgft _9370227
700	1		_aPolcyn, Brian, _eauthor. _91057361
758			_ihas work: _aCharcuterie (Text) _1https://id.oclc.org/worldcat/entity/E39PCGPfBwkpdG6hjmY64d7yV3 _4https://id.oclc.org/worldcat/ontology/hasWork
942			_cB
999			_c1906217 _d1906217