Coverart for item
The Resource Charcuterie : the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev

Charcuterie : the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev

Label
Charcuterie : the craft of salting, smoking, and curing
Title
Charcuterie
Title remainder
the craft of salting, smoking, and curing
Statement of responsibility
Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Creator
Contributor
Subject
Language
eng
Summary
A comprehensive overview of "charcuterie", the craft of solting, smoking, and curing meat, describing the different preservation methods used, the unique flavors they create, and the many uses for these types of meat
Cataloging source
DLC
http://library.link/vocab/creatorDate
1963-
http://library.link/vocab/creatorName
Ruhlman, Michael
Dewey number
641.6/1
Illustrations
illustrations
Index
index present
LC call number
TX609
LC item number
.R84 2005
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Polcyn, Brian
http://library.link/vocab/subjectName
  • Smoking (Cooking)
  • Smoked meat
  • Food
  • Smoking (Cooking)
  • Food
  • Smoked meat
Label
Charcuterie : the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Link
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional
Control code
ocm60420937
Dimensions
26 cm
Edition
1st ed.
Extent
320 pages
Isbn
9780393058291
Lccn
2005014414
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other control number
9780393058291
Other physical details
illustrations
System control number
(OCoLC)60420937
Label
Charcuterie : the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Link
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional
Control code
ocm60420937
Dimensions
26 cm
Edition
1st ed.
Extent
320 pages
Isbn
9780393058291
Lccn
2005014414
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other control number
9780393058291
Other physical details
illustrations
System control number
(OCoLC)60420937

Library Locations

    • Dallas Public LibraryBorrow it
      950 Main Street, Dallas, OR, 97338, US
      44.941959 -123.317528
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