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Charcuterie: The Craft of Salting, Smoking and Curing
Book by Brian Polcyn and Michael Ruhlman
Originally published: November 17, 2005
Authors: Brian Polcyn and Michael Ruhlman
Rating
(505) · In stock
Are you a fan of smoked meats? Cured Meat? Salted meats? Yes, yes and yes. Then this is the book for you. Michael Ruhlman takes the art of charcuterie and ...
Rating
(2,394) · In stock
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to ...
$40.00 In stock
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods.
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The Craft of Salting, Smoking, and Curing ; by Michael Ruhlman (Author), ; Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and ...
In stock
Charcuterie: The Craft of Salting, Smoking, and Curing · Hardcover(Revised and Updated) · $35.99 $40.00 Save 10% Current price is $35.99, Original price is $40.
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure ...
Out of stock
This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés ...
$27.50
Butcher & Packer Charcuterie - The Craft of Salting, Smoking, and Curing [SRB07] - This cookbook--one of the most intriguing and important cookbooks to be ...
Rating
(4,201)
The book gives a broad introduction to curing meat with salt, smoking (cold and hot), fresh sausages, emulsified sausages, dry-cured sausages, pates and ...