Charcuterie
Subtitle: the craft of salting, smoking, and curing
By: Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Contributors: Polcyn, Brian, author; Solovyev, Yevgeniy, illustrator
Edition: Revised and updated.
Publisher: W. W. Norton & Company
Published: 2013
Language: eng
Number of pages: 320
ISBN-13: 9780393240054
Subjects: Food; Smoked meat; Preservation; Cooking (Smoked foods)
Description: In 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.
Notes: Includes bibliographical references and index.