Charcuterie: The Craft of Salting, Smoking, and Curing Author: Visit Amazon's Michael Ruhlman Page | Language: English | ISBN:
0393240053 | Format: EPUB
Charcuterie: The Craft of Salting, Smoking, and Curing Description
Review
"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field
About the Author
Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.
Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.
- Hardcover: 320 pages
- Publisher: W. W. Norton & Company; Revised and Updated edition (September 3, 2013)
- Language: English
- ISBN-10: 0393240053
- ISBN-13: 978-0393240054
- Product Dimensions: 10.1 x 8.4 x 1.2 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
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