Description
Book Synopsis: Charcuterie — a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto — is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings
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Experience the artistry and craft of charcuterie with our exquisite book, Charcuterie: The Craft of Salting, Smoking, and Curing. Discover the timeless techniques of turning preserved food into culinary masterpieces that are both captivating to professionals and accessible to home cooks.
Authored by Michael Ruhlman and Brian Polcyn, renowned experts in the world of charcuterie, this book goes beyond the traditional recipes of salami and prosciutto. It offers a comprehensive guide to a range of preparations, including sausages, terrines, pâtés, pickles, sauerkraut, and so much more. With 125 intriguing recipes, you'll embark on a journey of flavors and aromas that will transform your culinary skills.
Master the art of salting, cooking, smoking, and drying as you explore a world of flavors within the pages of this book. From salted, air-dried ham to Maryland crab, scallop, and saffron terrine, each recipe is designed to delight your taste buds and impress your guests. Whether you're a professional chef looking to expand your repertoire or a home cook eager to experiment with new flavors, Charcuterie: The Craft of Salting, Smoking, and Curing is your ultimate guide to the captivating world of charcuterie.
Order your copy of Charcuterie: The Craft of Salting, Smoking, and Curing today and unlock the secrets of this ancient culinary art. With 50 line drawings to illustrate techniques and step-by-step instructions, you'll have all the tools you need to become a master charcutier in no time. Don't miss out on the chance to elevate your culinary creations and immerse yourself in the world of charcuterie.
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