The New Charcuterie Cookbook

Author: Jamie Bissonnette
Publisher: Page Street Publishing
ISBN: 1624140475
Size: 50.70 MB
Format: PDF
View: 3391
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Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

Home Is Where You Park It

Author: Foster Huntington
Publisher:
ISBN: 9783734311543
Size: 22.70 MB
Format: PDF, ePub, Mobi
View: 1847
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Sonnenuntergange, Surfabenteuer und "the great wide open", die grenzenlose Weite. MIt diesen Zielen vor Augen schmiss Foster Huntington 2011 seinen Job in New York und startete mit seinem VW Bus durch Amerika.

Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated

Author: Michael Ruhlman
Publisher: W. W. Norton & Company
ISBN: 0393241327
Size: 67.43 MB
Format: PDF, ePub, Docs
View: 3168
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In this book, Michael Ruhlman and Brian Polcyn subdivide charcuterie into its
component parts, first describing curing meats, fish, and vegetables with salt.
They explore the many variationsof thepâtéand the versatility ofthe confit.But of
all thefoodwe call charcuterie, my favorite byfar is the sausage, and sausage is
the backbone of Charcuterie. What's best about this part of the book is that
Michael and Brian notonly describe in detail the various stages of sausage
making but also isolate ...

Kleine Schweinereien

Author: Anthony Bourdain
Publisher:
ISBN: 9783453404878
Size: 21.30 MB
Format: PDF
View: 5736
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Der weltberühmte Koch serviert einen höllisch scharfen Eintopf aus Kolumnen, Geschichten und Reiseerlebnissen.

Salted And Cured

Author: Jeffrey Roberts
Publisher: Chelsea Green Publishing
ISBN: 1603586601
Size: 19.41 MB
Format: PDF, ePub, Docs
View: 4987
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In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era's push for bland, industrial food to produce not only delicious but culturally ...

Professional Charcuterie

Author: John Kinsella
Publisher: Wiley
ISBN: 9780471122371
Size: 62.95 MB
Format: PDF, Mobi
View: 388
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The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of ...