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Charcuterie

The Craft of Salting, Smoking, and Curing

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.

Portrait

Michael Ruhlman has written and co-authored many bestsellers, including The French Laundry Cookbook and Ratio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan. Their Salumi (ISBN 978 0 393 06859 7) was chosen as one of the Top 40 Cookbooks of the Year by The Times.

Zitat
"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field
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Beschreibung

Produktdetails


Einband gebundene Ausgabe
Seitenzahl 320
Erscheinungsdatum 10.09.2013
Sprache Englisch
ISBN 978-0-393-24005-4
Verlag W W Norton & Co Inc
Maße (L/B/H) 258/211/28 mm
Gewicht 980
Illustratoren Yevgenity Solovyev
Buch (gebundene Ausgabe, Englisch)
32,99
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