Charcuterie, Michael Ruhlman, Hardback 2013

Charcuterie, Michael Ruhlman, Hardback 2013

WW Norton & Co

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, p\u00E2t\u00E9s, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.\nEarly in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience \u201Cbecame a fascination that transformed into a quest\u201D 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\n\nCharcuterie\nThe Craft of Salting, Smoking, and Curing\nFree UK delivery on this item.\n\nThis brand new item is available with free UK delivery using Royal Mail tracked servi;

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