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Charcuterie: The Craft of Salting, Smoking, And Curing
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Hardcover
With Thomas Keller (other contributor) |
Rev upd edition from W W Norton & Co Inc (September 3, 2013)
9780393240054 | details & prices | 320 pages | 8.50 × 10.25 × 1.00 in. | 2.15 lbs | List price $35.00
from W W Norton & Co Inc (November 1, 2005)
9780393058291 | details & prices | 320 pages | 8.00 × 10.00 × 1.25 in. | 2.00 lbs | List price $35.00
About: An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.
About: An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.