Charcuterie - Info and Reading Options
the craft of salting, smoking, and curing
By Michael Ruhlman
"Charcuterie" was published by W. W. Norton & Company in 2013 - nyu, it has 320 pages and the language of the book is English.
“Charcuterie” Metadata:
- Title: Charcuterie
- Author: Michael Ruhlman
- Language: English
- Number of Pages: 320
- Publisher: W. W. Norton & Company
- Publish Date: 2013
- Publish Location: nyu
“Charcuterie” Subjects and Themes:
- Subjects: ➤ Food - Smoked meat - Preservation - Cooking (Smoked foods) - Food, preservation - Meat - Smoking (Cooking)
Edition Specifications:
- Pagination: 320 pages
Edition Identifiers:
- The Open Library ID: OL27153539M - OL19973357W
- Online Computer Library Center (OCLC) ID: 844245453
- Library of Congress Control Number (LCCN): 2013019905
- ISBN-13: 9780393240054
- ISBN-10: 0393240053
- All ISBNs: 0393240053 - 9780393240054
AI-generated Review of “Charcuterie”:
"Charcuterie" Description:
The Open Library:
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.
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