Skip to content

Charcuterie: The Craft of Salting, Smoking, and Curing
Stock Photo: Cover May Be Different

Charcuterie: The Craft of Salting, Smoking, and Curing Hardcover - 2013

by Ruhlman, Michael, Polcyn, Brian

  • Used
  • Good

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Description

W. W. Norton & Company. Revised and Updated. Good. Good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported
Used - Good
NZ$28.79
FREE Shipping to USA Standard delivery: 7 to 14 days
More Shipping Options
Ships from BooksRun (Pennsylvania, United States)

About BooksRun Pennsylvania, United States

Specializing in: Textbooks
Biblio member since 2016
Seller rating: This seller has earned a 4 of 5 Stars rating from Biblio customers.

BooksRun.com - best place to buy, sell or rent cheap textbooks

Terms of Sale: 30 days return guarantee. 10% restocking fee applies to discretionary returns

Browse books from BooksRun

Details

  • Title Charcuterie: The Craft of Salting, Smoking, and Curing
  • Author Ruhlman, Michael, Polcyn, Brian
  • Binding Hardcover
  • Edition Revised and Updated
  • Condition Used - Good
  • Pages 320
  • Volumes 1
  • Language ENG
  • Publisher W. W. Norton & Company, NEW YORK
  • Date 2013-09-03
  • Illustrated Yes
  • Features Dust Cover, Illustrated, Index, Price on Product - Canadian, Table of Contents
  • Bookseller's Inventory # 0393240053-11-1
  • ISBN 9780393240054 / 0393240053
  • Weight 2.1 lbs (0.95 kg)
  • Dimensions 10.1 x 8.3 x 1.3 in (25.65 x 21.08 x 3.30 cm)
  • Library of Congress subjects Smoked meat, Food - Preservation
  • Library of Congress Catalog Number 2013019905
  • Dewey Decimal Code 641.61

Categories