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NEW EDITION !!!
This book is a great investment for those who want to learn how to make their own cured and smoked meats.
Charcuterie–a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto–is true food craftsmanship, the art of turning preserved foods into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Written by Michael Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, and expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham, Maryland crab, scallop, and saffron terrine, Da Bomb breakfast sausage; mortadella and soppressatal and even spicy smoked almonds.
| Weight | 1 kg |
|---|---|
| Dimensions | 26 × 21 × 5 cm |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
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Friday: 9am-3pm
Saturday-Sunday: CLOSED
The book is ideal for novice and expert alike,love the chapter on pickling.
So far, this book has not left my side. Not only are the recipes great and easy to understand, but the explanations on why things need to be done in a certain way.