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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
Description:Solovyev, Yevgenity. New. Glued binding. Paper over boards....Solovyev, Yevgenity. New. Glued binding. Paper over boards. With dust jacket. 320 p. Contains: Illustrations, black & white. 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.
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Description:New. 2013. Revised and Updated. Hardcover......We ship daily...New. 2013. Revised and Updated. Hardcover......We ship daily from our warehouse. Over 350, 000 customers served online! Our feedback reflects our service....'Quick delivery and book was exactly as described', 'Great service-thank you! '
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 ...
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 ...
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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