Charcuterie : the craft of salting, smoking, and curing
Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Bok Engelsk 2005
| Utgitt | New York : W. W. Norton , c2005
|
|---|---|
| Omfang | 320 s. : ill.
|
| Utgave | 1st ed.
|
| Opplysninger | Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store ; Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime ; Recipes for smoked food : smoke : the exotic seasoning ; Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind ; Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats ; Pâtés and terrines : the cinderella meat loaf ; The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional.
|
| Emner | |
| Dewey | |
| ISBN | 0393058298. - 9780393058291
|
Charcuterie : the craft of salting, smoking, and curing
Michael Ruhlman and Brian Polcyn
Bok · Engelsk · 2013
Michael Ruhlman and Brian Polcyn
Bok · Engelsk · 2013
