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In the Charcuterie

The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

In the Charcuterie( )
Author: Boetticher, Taylor
Miller, Toponia
ISBN:978-1-60774-343-9
Publication Date:Sep 2013
Publisher:Potter/TenSpeed/Harmony
Imprint:Ten Speed Press
Book Format:Hardback
List Price:USD $40.00
Book Description:

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries...
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Book Details
Pages:352
Detailed Subjects: Cooking / Specific Ingredients / Meat
Technology & Engineering / Food Science
Physical Dimensions (W X L X H):9.23 x 10.3 x 1.2 Inches
Book Weight:3.6 Pounds

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