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Salumi: The Craft of Italian Dry Curing
Language: en
Pages: 302
Authors: Michael Ruhlman
Categories: Cooking
Type: BOOK - Published: 2012-08-27 - Publisher: W. W. Norton & Company

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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a
Charcutería
Language: en
Pages: 465
Authors: Jeffrey Weiss
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Type: BOOK - Published: 2014-03-17 - Publisher: Agate Publishing

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“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outsta
In The Charcuterie
Language: en
Pages: 308
Authors: Taylor Boetticher
Categories: Cooking
Type: BOOK - Published: 2013-09-17 - Publisher: Ten Speed Press

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A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
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Authors: Brian Polcyn
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Type: BOOK - Published: 2019-05-14 - Publisher: W. W. Norton & Company

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The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michae
Home Production of Quality Meats and Sausages
Language: en
Pages: 702
Authors:
Categories: Cooking
Type: BOOK - Published: 2012-03-21 - Publisher: Bookmagic LLC

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There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes wh