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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
Charcuterie : The Craft of Salting, Smoking, and Curing by Ruhlman, Michael, Polcyn, Brian
by Ruhlman, Michael, Polcyn, Brian
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Charcuterie : The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael, Polcyn, Brian
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Norton & Company Limited, W. W. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.
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- ISBN 10 0393058298
- ISBN 13 9780393058291
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman; Brian Polcyn
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman; Brian Polcyn; Thomas Keller
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W. W. Norton & Company, 2005-11-21. Hardcover. Used: Good.
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Charcuterie â The Craft of Salting, Smoking and Curing
by Rolycyn, Brian
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GORING BY SEA, West Sussex, United Kingdom
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Hardback. Very Good.
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Charcuterie : The Craft of Salting, Smoking, And Curing
by RUHLMAN, MICHAEL, POLCYN, BRIAN, SOLOVYEV, YEVGENITY
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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…
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael; Polcyn, Brian
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- Used - Very Good in Very Good dust jacket; Jacket lightly worn.
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Selkirk, New York, United States
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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 .
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael ; Polcyn, Brian
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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.
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Charcuterie Craft of Salting,Smoking,And Curing
by Ruhlman, Michael
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Vancouver, Washington, United States
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W W Norton &Co. Inc,2005, 2005. Hardback in fine condition with a near fine dust jacket. Soft cover. Fine/Fine.
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Charcuterie: The Craft of Salting, Smoking and Curing
by Michael Ruhlman, Brian Poleyn
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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
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Charcuterie: The Craft of Salting, Smoking, and Cu
by Ruhlman, Michael; Polcyn, Brian
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Victoria, British Columbia, Canada
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W W Norton & Co Inc. Used - Very Good.
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman & Brian Polcyn
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- Used - Very Good in Very Good+ Dust Wrapper. Small mark to the first blank. The contents complete, clean and tight otherwise.
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Peasedown St. John, Somerset, United Kingdom
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New York & London: W. W. Norton & Company, 2005. Hardback in Dust Wrapper.. Very Good in Very Good+ Dust Wrapper. Small mark to the first blank. The contents complete, clean and tight otherwise.. Yevgeniy Solovyev. Hardback in dust wrapper (quarter-bound black on red boards with gilt titling to the spine) Physically 10¼ x 8¼ (1.4 kg); 320pp; Index; Illustrated by Yevgeniy Solovyev; Cover art by Deborah Morton Hoyt; Preface by Thomas Keller; Includes: Recipes; Black & white drawings; List of sources; ISBN: 0-3930-5829-8 || The book is on my shelves and will be carefully packed and posted from the pastoral paradise of Peasedown St. John, Bath, by a real bookseller in a real book shop - with my personal guarantee and my beady eye on the Consumer Contracts Regulations. REMEMBER! Buying my copy means the bookshop Jack Russells get their supper! My Book #196500|| Condition:
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