Charcuterie The Craft Of Salting Smoking And Curing

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Salumi: The Craft of Italian Dry Curing

Author : Michael Ruhlman
Publisher : W. W. Norton & Company
ISBN 13 : 0393084167
Total Pages : 302 pages
Book Rating : 4.3/5 (93 download)

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Book Synopsis Salumi: The Craft of Italian Dry Curing by : Michael Ruhlman

Download or read book Salumi: The Craft of Italian Dry Curing written by Michael Ruhlman and published by W. W. Norton & Company. This book was released on 2012-08-27 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

Great Sausage Recipes and Meat Curing

Author : Rytek Kutas
Publisher : The Sausage Maker Inc
ISBN 13 : 0025668609
Total Pages : 562 pages
Book Rating : 4.0/5 (256 download)

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Book Synopsis Great Sausage Recipes and Meat Curing by : Rytek Kutas

Download or read book Great Sausage Recipes and Meat Curing written by Rytek Kutas and published by The Sausage Maker Inc. This book was released on 1987 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most comprehensive book available on sausage making and meat curing.

In The Charcuterie

Author : Taylor Boetticher
Publisher : Ten Speed Press
ISBN 13 : 1607743434
Total Pages : 308 pages
Book Rating : 4.6/5 (77 download)

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Book Synopsis In The Charcuterie by : Taylor Boetticher

Download or read book In The Charcuterie written by Taylor Boetticher and published by Ten Speed Press. This book was released on 2013-09-17 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Author : Brian Polcyn
Publisher : W. W. Norton & Company
ISBN 13 : 0393634329
Total Pages : 349 pages
Book Rating : 4.3/5 (936 download)

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Book Synopsis Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie by : Brian Polcyn

Download or read book Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie written by Brian Polcyn and published by W. W. Norton & Company. This book was released on 2019-05-14 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croûte, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.

Sausage Making

Author : Ryan Farr
Publisher : Chronicle Books
ISBN 13 : 1452101795
Total Pages : 210 pages
Book Rating : 4.4/5 (521 download)

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Book Synopsis Sausage Making by : Ryan Farr

Download or read book Sausage Making written by Ryan Farr and published by Chronicle Books. This book was released on 2014-05-13 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku). With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts. “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal

The New Charcuterie Cookbook

Author : Jamie Bissonnette
Publisher : Page Street Publishing
ISBN 13 : 1624140475
Total Pages : 178 pages
Book Rating : 4.6/5 (241 download)

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Book Synopsis The New Charcuterie Cookbook by : Jamie Bissonnette

Download or read book The New Charcuterie Cookbook written by Jamie Bissonnette and published by Page Street Publishing. This book was released on 2014-09-16 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven't become a true food-crafter until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. 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 Production of Quality Meats and Sausages

Author :
Publisher : Bookmagic LLC
ISBN 13 : 0983697361
Total Pages : 702 pages
Book Rating : 4.9/5 (836 download)

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Book Synopsis Home Production of Quality Meats and Sausages by :

Download or read book Home Production of Quality Meats and Sausages written by and published by Bookmagic LLC. This book was released on 2012-03-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Author : Michael Ruhlman
Publisher : W. W. Norton & Company
ISBN 13 : 0393241327
Total Pages : 455 pages
Book Rating : 4.3/5 (932 download)

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Book Synopsis Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) by : Michael Ruhlman

Download or read book Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) written by Michael Ruhlman and published by W. W. Norton & Company. This book was released on 2013-09-03 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential update of the perennial bestseller. 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, pâtés, 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 pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté 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.

The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making

Author : Philip Hasheider
Publisher : Harvard Common Press
ISBN 13 : 1558329870
Total Pages : 227 pages
Book Rating : 4.5/5 (583 download)

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Book Synopsis The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making by : Philip Hasheider

Download or read book The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making written by Philip Hasheider and published by Harvard Common Press. This book was released on 2019-10-29 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Home Charcuterie

Author : Paul Thomas
Publisher : Lorenz Books
ISBN 13 : 9780754833253
Total Pages : 240 pages
Book Rating : 4.8/5 (332 download)

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Book Synopsis Home Charcuterie by : Paul Thomas

Download or read book Home Charcuterie written by Paul Thomas and published by Lorenz Books. This book was released on 2019-12-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This clear and expert guide shows how to safely cure, smoke and hang your own pork and other meat and fish products, with 300 photographs.

The Reach of a Chef

Author : Michael Ruhlman
Publisher : Penguin
ISBN 13 : 9780670037636
Total Pages : 364 pages
Book Rating : 4.0/5 (376 download)

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Book Synopsis The Reach of a Chef by : Michael Ruhlman

Download or read book The Reach of a Chef written by Michael Ruhlman and published by Penguin. This book was released on 2006 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America.

Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Author : Hector Kent
Publisher : The Countryman Press
ISBN 13 : 1581576528
Total Pages : 482 pages
Book Rating : 4.5/5 (815 download)

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Book Synopsis Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More by : Hector Kent

Download or read book Dry-Curing Pork: Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More written by Hector Kent and published by The Countryman Press. This book was released on 2014-11-03 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn’t need to be complicated but it’s important to have clear, step-by-step instructions. That’s where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he’d had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results. In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.

Curing & Smoking

Author : Steven Lamb
Publisher : Bloomsbury Publishing
ISBN 13 : 1408896664
Total Pages : 258 pages
Book Rating : 4.4/5 (88 download)

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Book Synopsis Curing & Smoking by : Steven Lamb

Download or read book Curing & Smoking written by Steven Lamb and published by Bloomsbury Publishing. This book was released on 2018-02-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Charcutería

Author : Jeffrey Weiss
Publisher : Agate Publishing
ISBN 13 : 1572847379
Total Pages : 465 pages
Book Rating : 4.5/5 (728 download)

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Book Synopsis Charcutería by : Jeffrey Weiss

Download or read book Charcutería written by Jeffrey Weiss and published by Agate Publishing. This book was released on 2014-03-17 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy. Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty

Salted and Cured

Author : Jeffrey Roberts
Publisher : Chelsea Green Publishing
ISBN 13 : 160358661X
Total Pages : 290 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Salted and Cured by : Jeffrey Roberts

Download or read book Salted and Cured written by Jeffrey Roberts and published by Chelsea Green Publishing. This book was released on 2017-04-15 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. 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 significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.

Professional Charcuterie

Author : John Kinsella
Publisher : Wiley
ISBN 13 : 9780471122371
Total Pages : 0 pages
Book Rating : 4.1/5 (223 download)

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Book Synopsis Professional Charcuterie by : John Kinsella

Download or read book Professional Charcuterie written by John Kinsella and published by Wiley. This book was released on 1996-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complete, contemporary guide to preparing sausages, cured andsmoked meats, pâtés and terrines, and cured and smokedfish of the highest quality Centuries of skill and imagination have earned charcuterie arevered place in the world of gastronomy, and ProfessionalCharcuterie honors that proud tradition. This working manual andtreasury of recipes covers the selection and assembly ofingredients, the most effective use of equipment, and theindispensable basics of food safety. Incorporating a wide varietyof meats, seafood, fowl, and game, its range of over 200 enticing,culinary classroom-tested recipes includes all the classics ofcharcuterie, as well as exceptional contemporary favorites.Step-by-step instructions for smoking and curing are clearlypresented, as well as illustrated procedures for preparing andstuffing sausages. Designed for professionals and culinary students as well as homecooks, Professional Charcuterie allows readers to produce superiorproducts upon the very first effort, and to develop their skills toeven higher levels.

Pheasant, Quail, Cottontail

Author : Hank Shaw
Publisher : H&h Books
ISBN 13 : 9780996944816
Total Pages : 0 pages
Book Rating : 4.9/5 (448 download)

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Book Synopsis Pheasant, Quail, Cottontail by : Hank Shaw

Download or read book Pheasant, Quail, Cottontail written by Hank Shaw and published by H&h Books. This book was released on 2018-03-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds."--Publisher