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In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include ...Show synopsisIn 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.Hide synopsis
Charcuterie: The Craft of Salting, Smoking, and Curing (W. W. Norton & Company) – Hardcover (2005)
by
Michael Ruhlman, Brian Polcyn, Thomas Keller (Foreword by)
Hardcover, W. W. Norton & Company 2005
English
320 pages
ISBN: 0393058298 ISBN-13: 9780393058291
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 food 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 ...Show moreCharcuterie - 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 food 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. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.Hide
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Description:Solovyev, Yevgeniy. New. Glued binding. Paper over boards. With...Solovyev, Yevgeniy. New. Glued binding. Paper over boards. With dust jacket. 320 p. Contains: Illustrations. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Description:Brand New. Hardcover. Brand new, not a used item. Please no...Brand New. Hardcover. Brand new, not a used item. Please no orders from Tennessee. Charcuterie-a culinary specialty that originally referred to the creation of pork products such as salami, sausages & prosciutto-is true food craftsmanship, the art of turning preserved food into items of beauty & taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking & drying. Illus; 10x8 inches, 330 pgs.
Description:New Book. Shipped from UK in 4 to 14 days. Established seller...New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Description:Solovyev, Yevgeniy. New. Glued binding. Paper over boards. With...Solovyev, Yevgeniy. New. Glued binding. Paper over boards. With dust jacket. 320 p. Contains: Illustrations.
Description:New. BRAND NEW BOOK! Shipped within 24-48 hours. Normal...New. BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPEDITED ORDERS***
Description:New. BRAND NEW BOOK! Shipped within 24-48 hours. Normal...New. BRAND NEW BOOK! Shipped within 24-48 hours. Normal delivery time is 5-12 days. Please note some orders may be shipped from UK with same delivery timeframe, ***NO EXPEDITED ORDERS***
this book is wonderful - if you ever wanted to make sausage or cured meat or even smoked meat, this is the book -- I cant wait to get started - easiest recipe was for a cured eye of round just refrigerated for 2 weeks and then hung to age - the authors practically worship the pig and most recipes are ...
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This book is well written, easy to follow, and supplies info on where to purchase items needed to preserve the different items. It is also informative regarding the history and evolution of the art of Charcuterie. However, this book is for individuals who are serious about cooking and preserving ...
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This is an excellent book for anyone looking to "home-cure" meats. The text is clear, consise and very instructional. The authors present specific recipes as well as master recipes and variations. Should suit both beginner and advanced chefs. Photographs are high-quality.
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