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
Genre
Language
eng
Summary
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
Cataloging source
DLC
http://library.link/vocab/creatorDate
1963-
http://library.link/vocab/creatorName
Ruhlman, Michael
Dewey number
641.6/16
Illustrations
illustrations
Index
index present
LC call number
TX609
LC item number
.R84 2013
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
  • Cooking (Smoked foods)
  • Smoking (Cooking)
  • Cooking (Smoked foods)
  • Food
  • Smoked meat
Label
Charcuterie : the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Instantiates
Publication
Note
Includes index
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 -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pates and terrines -- The confit technique -- Recipes to accompany charcuterie
Control code
ocn844245453
Dimensions
27 cm
Edition
Revised and updated.
Extent
320 pages
Isbn
9780393240054
Lccn
2013019905
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other control number
99955224876
Other physical details
illustrations
System control number
(OCoLC)844245453
Label
Charcuterie : the craft of salting, smoking, and curing, Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev
Publication
Note
Includes index
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 -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pates and terrines -- The confit technique -- Recipes to accompany charcuterie
Control code
ocn844245453
Dimensions
27 cm
Edition
Revised and updated.
Extent
320 pages
Isbn
9780393240054
Lccn
2013019905
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other control number
99955224876
Other physical details
illustrations
System control number
(OCoLC)844245453

Library Locations

    • Newberg Public LibraryBorrow it
      503 East Hancock Street, Newberg, OR, 97132, US
      45.301909 -122.974741
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