Charcuterie : The Craft of Salting, Smoking, And Curing
by RUHLMAN, MICHAEL, POLCYN, BRIAN, SOLOVYEV, YEVGENITY
- Used
- Hardcover
- Condition
- See description
- ISBN 10
- 0393058298
- ISBN 13
- 9780393058291
- Seller
-
Eureka, California, United States
Payment Methods Accepted
About This Item
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 terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.
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 terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.
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Details
- Bookseller
- Eureka Books (US)
- Bookseller's Inventory #
- 349607
- Title
- Charcuterie : The Craft of Salting, Smoking, And Curing
- Author
- RUHLMAN, MICHAEL, POLCYN, BRIAN, SOLOVYEV, YEVGENITY
- Format/Binding
- Hardcover
- Book Condition
- Used
- Quantity Available
- 1
- ISBN 10
- 0393058298
- ISBN 13
- 9780393058291
- Publisher
- W W Norton & Co Inc
- Place of Publication
- New York
- Date Published
- 2005
Terms of Sale
Eureka Books
30 day return guarantee, with full refund including shipping costs for up to 30 days after delivery if an item is not as described or it arrives damaged.
About the Seller
Eureka Books
Biblio member since 2008
Eureka, California
About Eureka Books
Eureka Books, established in 1987, is a classic antiquarian shop with books in all subjects and price ranges. We're open Monday - Saturday in Old Town Eureka, California.
Glossary
Some terminology that may be used in this description includes:
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...