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English

Charcuterie

Hardcover • 2013 • English

Charcuterie

By Michael Ruhlman

0 Ratings • 0.0 of 5

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About the book

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer ...Show more

Book details

ISBN

9780393240054

Publisher

WW Norton Co

Published year

2013

Language

English

Original title

Charcuterie

Format

Hardcover

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