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Charcuterie by Brian Polcyn, Michael Ruhlman (2005, Hardcover) 
Charcuterie by Brian Polcyn, Michael Ruhlman (2005, Hardcover)

 
Charcuterie by Brian Polcyn, Michael Ruhlman (2005, Hardcover)

Publisher: W W Norton & Co Inc
Publication Date: 2005-11-01
Language: English
Format: Hardcover
ISBN-10: 0393058298
ISBN-13: 9780393058291
Product ID: EPID46869694
Description: CHARCUTERIE focuses on combining the complex science of preserving pork with a deeply felt, almost ecstatic enthusiasm for the intensive process of creating a bewildering variety of smoked, salted, and cured delights. Along with discussi...
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Charcuterie : Brian Polcyn, Michael Ruhlman (Hardcover, 2005)
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Charcuterie: The Craft of Salting, Smoking, and Curing,Giving Works Item
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Synopsis
CHARCUTERIE focuses on combining the complex science of preserving pork with a deeply felt, almost ecstatic enthusiasm for the intensive process of creating a bewildering variety of smoked, salted, and cured delights. Along with discussions about safety, technique, and how salting actually works, there are recipes for 125 recipes for patés, sausages, and the many delicacies that go into a well-rounded plate of charcuterie. Recipes include Venison Terrine with Dried Cherries, English Pork Pie, Mortadella, and Spicy Smoked Almonds. Michael Ruhlman is co-author of THE FRENCH LAUNDRY COOKBOOK and has written THE SOUL OF A CHEF.

Details
Publication Date:2005-11-01
Illustrator:Yevgenity Solovyev

Size
Length:320 pages
Height:10.0 in
Width:8.0 in
Thickness:1.2 in
Weight:32.0 oz

Publisher's Note
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.

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