Charcuterie (inbunden)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
320
Utgivningsdatum
2013-09-10
Upplaga
revised and updated ed
Förlag
WW Norton & Co
Medarbetare
Solovyev, Yevgenity (ill.)
Illustratör/Fotograf
Yevgenity Solovyev
Illustrationer
50 line drawings
Dimensioner
260 x 215 x 25 mm
Vikt
975 g
Antal komponenter
1
ISBN
9780393240054

Charcuterie

The Craft of Salting, Smoking, and Curing

(1 röst)  |  Läs 1 recension
Inbunden, Engelska, 2013-09-10
275 kr
Skickas inom 2-5 vardagar.
Fri frakt inom Sverige för privatpersoner.
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 animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Visa hela texten

Passar bra ihop

  1. Charcuterie
  2. +
  3. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

De som köpt den här boken har ofta också köpt The Flavor Bible: The Essential Guide to Culina... av Karen Page, Andrew Dornenburg (inbunden).

Köp båda 2 för 576 kr

Kundrecensioner

Det finns 1 recension av Charcuterie. Har du också läst boken? Sätt ditt betyg »
  1. saknar illustrationer
    Ulf Samuelsson, 26 juli 2016

    Recep och råd i massor. Intressant läsning. Boken välgjord, men uteblivna illustrationer saknar man. Men rekommenderas till Er som är intresserade av ämnet.

Visa alla 1 recensioner

Recensioner i media

"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field

Bloggat om Charcuterie

Övrig information

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.