Charcuterie the craft of salting smoking and curing book
Charcuterie The Craft of Salting Smoking and Curing Revised and Updated
Top 5 Charcuterie Cookbooks
Everything I ever wanted to know about preserving meat, fish, and fowl. How to whack, grind, chop, salt, brine, smoke, dry and otherwise create the yummiest meat, fish, and poultry. This got me started on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover. It is comprehensive and it is time consuming. At this point I Michael Ruhlman , Brian Polcyn. The only book for home cooks offering a complete introduction to the craft.
From prosciutto to salami and chorizo to saucisson sec, house-made charcuterie is popping up in restaurant kitchens throughout the country.
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Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman The Soul of a Chef is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat. And while there's no shortage of lyricism, science plays an equally important role.