Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Thomas Keller - 2005-11-21

W. W. Norton & Company, 2005-11-17. hardcover. Very Good. 8x1x10. hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, corners bumped, packaged in cardboard box for shipment, tracking on U.S. orders

Norton & Company Limited, W. W. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

W. W. Norton & Company, 2005-11-21. Hardcover. Used: Good.

New York: W. W. Norton, 2005. Book. Near Fine. Hardcover. 1st Edition. Very clean hardcover book and dust jacket (now in new archival quality removable mylar cover) Clean brown paper-covered boards with mustard yellow cloth spine, metallic lettering on spine. No bumping or fraying. Binding is tight and square, hinges are sound, all pages and endpapers are clean - no names, writing or marks. Illustrations by Yevgeniy Solovyev. Foreword by Thomas Keller, author of "The French Laundry Cookbook." 320 pages with Index. Clean jacket is unchipped, no tears, not price clipped. .

W W Norton & Co Inc, 2005. Hardcover. A very good used copy in a very good dust jacket. 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 pates, 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… Read More

Hardback. Very Good.

NY: W. W. Norton and Company. Very Good in Very Good dust jacket; Jacket lightly worn.. 2005. First Edition; Third Printing. Hardcover. 0393058298 . Recipes and techniques for curing, salting, and smoking meats, the making of sausages and pates, and accompanying sauces and condiments. ; 8vo 8" - 9" tall; 320 pages .

W. W. Norton & Company, 2005. 2nd. Hardcover. Fine/Fine. light usage evidence. book is clean, neat and crisp. excellent binding. heavy, may require extra postage. [SK]. Our orders are shipped using tracked courier delivery services.

W W Norton &Co. Inc,2005, 2005. Hardback in fine condition with a near fine dust jacket. Soft cover. Fine/Fine.

Norton, USA, 2005. Hardcover. Very Good Condition/Fine. Book Size: Large 8vo ( 9 to 11 inches). Item Type: Book. Binding tight, spine fine. Edges slightly foxed and browned.. Now protected in non-adhesive plastic wrap. ISBN: 0393058298. ISBN/EAN: 9780393058291.. 9780393058291