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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing Hardcover - 2005

by Brian Polcyn; Michael Ruhlman; Yevgenity Solovyev (Illustrator)


From the publisher

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."

Details

  • Title Charcuterie: The Craft of Salting, Smoking, and Curing
  • Author Brian Polcyn; Michael Ruhlman; Yevgenity Solovyev (Illustrator)
  • Binding Hardcover
  • Edition First Edition
  • Pages 320
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company, New York
  • Date 2005-11
  • Illustrated Yes
  • ISBN 9780393058291 / 0393058298
  • Weight 1.98 lbs (0.90 kg)
  • Dimensions 10.48 x 8.26 x 1.17 in (26.62 x 20.98 x 2.97 cm)
  • Library of Congress subjects Smoked meat, Food - Preservation
  • Library of Congress Catalog Number 2005014414
  • Dewey Decimal Code 641.61
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Charcuterie – The Craft of Salting, Smoking and Curing

Charcuterie – The Craft of Salting, Smoking and Curing

by Rolycyn, Brian

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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing

by Michael Ruhlman

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Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

by Ruhlman, Michael ; Polcyn, Brian

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Charcuterie: The Craft of Salting, Smoking, and Curing
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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
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Charcuterie: The Craft of Salting, Smoking, and Curing

by Michael Ruhlman; Brian Polcyn; Thomas Keller

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Charcuterie Craft of Salting, Smoking, and Curing
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Charcuterie Craft of Salting, Smoking, and Curing

by Ruhlman, Michael and Brian Polcyn

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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. .
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Charcuterie : The Craft of Salting, Smoking, And Curing
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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… Read More
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Charcuterie:  The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

by Ruhlman, Michael; Polcyn, Brian

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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
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Charcuterie: The Craft of Salting, Smoking and Curing

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Charcuterie Craft of Salting,Smoking,And Curing
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Charcuterie Craft of Salting,Smoking,And Curing

by Ruhlman, Michael

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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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