Charcuterie

Name: Charcuterie: The Craft of Salting, Smoking, and Curing
ISBN: 9780393058291

The Craft of Salting, Smoking, and Curing

Michael Ruhlman

2005·320 pages·Nonfiction

Self-Help & Business

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.

↗Buy on Amazon ↗Buy on Bookshop