Title:
Charcuterie : the craft of salting, smoking, and curing
Author:
Added Author:
Edition:
Revised and updated.
Publication Date:
2013
Publication Information:
New York : W.W. Norton & Company, [2013]
Physical Description:
320 pages : illustrations ; 27 cm
ISBN:
9780393240054
Abstract:
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.
Contents:
Introduction -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pâtés and terrines -- The confit techique -- Recipes to accompany charcuterie.
Genre:
Language:
English
