Charcuterie: The Craft of Salting, Smoking, and Curing
By :"Michael Ruhlman","Brian Polcyn","Yevgenity Solovyev"
Published on 2005-11-17 by W. W. Norton & Company
Category :"Cooking"
An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.
Charcuterie: The Craft of Salting, Smoking, and Curing
Lenght : 320
Language : en
This
Charcuterie: The Craft of Salting, Smoking, and Curing
was ranked 12 by Google Books
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