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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
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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