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Language: en
Pages: 308
Pages: 308
Type: BOOK - Published: 2013-09-17 - Publisher: Ten Speed Press
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br
Language: en
Pages: 302
Pages: 302
Type: BOOK - Published: 2012-08-27 - Publisher: W. W. Norton & Company
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a
Language: en
Pages: 465
Pages: 465
Type: BOOK - Published: 2014-03-17 - Publisher: Agate Publishing
“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outsta
Language: en
Pages: 320
Pages: 320
Type: BOOK - Published: 2009-01-06 - Publisher: Cengage Learning
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to
Language: en
Pages: 178
Pages: 178
Type: BOOK - Published: 2014-09-16 - Publisher: Page Street Publishing
James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven't become a true food-crafter unti
