Charcuterie: The Craft of Salting, Smoking, and Curing
By:Michael Ruhlman,Brian Polcyn,Yevgenity Solovyev
Published on 2005-11-17 by W. W. Norton & Company
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. 15,000 first printing.
This Book was ranked at 10 by Google Books for keyword pate biscuit.
Book ID of Charcuterie: The Craft of Salting, Smoking, and Curing's Books is T7puTE4qMkMC, Book which was written byMichael Ruhlman,Brian Polcyn,Yevgenity Solovyevhave ETAG "hts34ozVcpQ"
Book which was published by W. W. Norton & Company since 2005-11-17 have ISBNs, ISBN 13 Code is 9780393058291 and ISBN 10 Code is 0393058298
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Book which have "320 Pages" is Printed at BOOK under CategoryCooking
This Book was rated by 8 Raters and have average rate at "4.5"
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