Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing
9,02 $US
Environ12,40 $C
État :
Acceptable
Un livre présentant des traces d'usure apparentes. Sa couverture peut être endommagée, mais elle est globalement intacte. Sa reliure peut être légèrement endommagée, mais elle est globalement intacte. Il est possible que les marges portent des inscriptions ou que des passages aient été soulignés ou surlignés, mais il n'y a aucune page manquante et rien ne compromet la lisibilité ou la compréhension du texte.
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Expédition :
Sans frais USPS Media MailTM.
Lieu : Morgantown, Pennsylvania, États-Unis
Livraison :
Livraison prévue entre le mar. 12 août et le sam. 16 août à 94104
Renvois :
Renvoi sous 30 jours. L'acheteur paie les frais de renvoi. Si vous utilisez une étiquette d'envoi eBay, son coût sera déduit du montant de votre remboursement.
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Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :365517234712
Dernière mise à jour : juin 12, 2025 12:10:08 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Release Year
- 2005
- ISBN
- 9780393058291
À propos de ce produit
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393058298
ISBN-13
9780393058291
eBay Product ID (ePID)
46869694
Product Key Features
Book Title
Charcuterie : the Craft of Salting, Smoking, and Curing
Number of Pages
416 Pages
Language
English
Publication Year
2005
Topic
Methods / General, Specific Ingredients / Meat, Methods / Canning & Preserving
Illustrator
Solovyev, Yevgenity, Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
32.1 Oz
Item Length
10.3 in
Item Width
8.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-014414
Dewey Edition
23
Dewey Decimal
641.6/16
Synopsis
The only book for home cooks offering a complete introduction to the craft. 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, co-author 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, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings., 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 p'tés, 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., In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
LC Classification Number
TX609.R84 2005
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Évaluations et avis sur le produit
Avis les plus pertinents
- mars 25, 2025
A great book towards understanding and applying the age old methods of preserving meat
Achat vérifié : OuiÉtat : OccasionVendu par : goodreadings
- juil. 07, 2020
Must have book!
Achat vérifié : OuiÉtat : OccasionVendu par : trenditreasures
- août 05, 2020
full of recipes...must try savers...
Achat vérifié : OuiÉtat : OccasionVendu par : goodwillakron
- août 02, 2018
Good book
Achat vérifié : OuiÉtat : OccasionVendu par : thrift.books
- déc. 11, 2015
Essential home curing.
Achat vérifié : OuiÉtat : OccasionVendu par : marion_1954