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Harper C.: Five Book Friday: Uncanny Graphic Novels (0 comment)
We are in the thick of winter here in the Pacific Northwest, which means it's dark, damp, and chilly. Rather than escaping to stories with warmer, brighter climates, I personally want nothing more than to dive deep into gothic and uncanny fiction as the wind rattles my windows at night...
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Charcuterie The Craft of Salting Smoking & Curing

by Michael Ruhlman, Brian Polcyn, Yevgeniy Solovyev
Charcuterie The Craft of Salting Smoking & Curing

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ISBN13: 9780393058291
ISBN10: 0393058298
Condition: Standard
DustJacket: Standard

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Synopses & Reviews

Publisher Comments

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 pâtés, 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 , 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.

Synopsis

The only book for home cooks offering a complete introduction to the craft.

About the Author

Brian Polcyn is chef/owner of Forest Grill in Birmingham, MI; Cinco Lagos in Milford, MI; and a professor of charcuterie at SchoolCraft College in Livonia, MI.Michael Ruhlman has authored six nonfiction books, including The Soul of a Chef and The Making of a Chef. He lives in Cleveland Heights, Ohio.

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Average customer rating 5 (2 comments)

`
Tanya Zumach , April 13, 2009 (view all comments by Tanya Zumach)
Fantastic resource guide to get started making your own bacon, pancetta, sausage, cured meats, etc.

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trickassculinarian , November 19, 2006 (view all comments by trickassculinarian)
straight up....awesome.

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Product Details

ISBN:
9780393058291
Binding:
Hardcover
Publication date:
11/01/2005
Publisher:
W W NORTON & CO
Pages:
320
Copyright Year:
2005
UPC Code:
2800393058293
Author:
Michael Ruhlman
Author:
Brian Polcyn
Author:
Yevgeniy Solovyev
Subject:
Food
Subject:
Smoked meat.
Subject:
Food -- Preservation.
Subject:
Cooking and Food-Preserving

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Add to Cart
$24.00
Used Hardcover
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