Charcuterie

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Book Title : Charcuterie The Craft of Salting Smoking and Curing
Author : Michael Ruhlman
Editor : W. W. Norton & Company
Release Date : 2005-11-17
Pages : 320
ISBN : 9780393058291
Available Language : English, Spanish, And French
Format Available : PDF, ePUB, Mobi
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Description:

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.

Charcuterie The Craft Of Salting Smoking And Curing

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Charcuterie And French Pork Cookery

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Charcuterie Sausages Pates And Accompaniments

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In The Charcuterie

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Pure Charcuterie

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Chef S Guide To Charcuterie

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Charcuterie The Craft Of Salting Smoking And Curing Revised And Updated

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