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
Description:Good. Pages may have contain writing, highlighting or notes. May...Good. Pages may have contain writing, highlighting or notes. May be an ex library copy with library markings. Dust jacket or accessories may not be included.
Description:New. BRAND NEW ITEM! 100% Satisfaction Guarantee. Tracking...New. BRAND NEW ITEM! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of items sold! .
Description:Fine. 0393058298 LIKE NEW/UNREAD! ! ! Text is Clean and...Fine. 0393058298 LIKE NEW/UNREAD! ! ! Text is Clean and Unmarked! --Be Sure to Compare Seller Feedback and Ratings before Purchasing--Has a small black line on edge of pages. Tracking is not available for orders shipped outside of the United States. If you would like to track your domestic order please be sure to select the Priority/Expedited Shipping option.
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 for pork which sounds great to me
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 his/her food. This is not a cookbook for the casual cook.
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.
There are other books like this on the market but this is the one I'd recommend. Believe me, I've read most of the other books on meat curing!
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.
You're signed up (and we ♥ you). Watch for our Welcome e-mail and your first coupon. Thanks!