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Ladataan... Charcuterie: The Craft of Salting, Smoking, and Curing (vuoden 2005 painos)Tekijä: Michael Ruhlman
TeostiedotCharcuterie (tekijä: Michael Ruhlman)
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Kirjaudu LibraryThingiin nähdäksesi, pidätkö tästä kirjasta vai et. Ei tämänhetkisiä Keskustelu-viestiketjuja tästä kirjasta. This got me started on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover. It is comprehensive and it is time consuming. At this point I have probably made 90% of the sausage, I regularly cure hams, wine coolers work well for this. I do hot and cold smoking. The French Garlic Sausage is a staple in the house. It does take time, it takes a cold kitchen, it works better with good pork, especially for things like whole hams and bacon. näyttää 5/5 ei arvosteluja | lisää arvostelu
Palkinnot
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. Kirjastojen kuvailuja ei löytynyt. |
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ADVANCE PRAISE FOR CHARCUTERIE
"Happily, cooking with fresh, seasonal, local ingredients is advanced everywhere in cookbooks today, but we have long needed a comprehensive work on the vital traditions of preserving and transforming those same products. Michael and Brian have risen to that challenge. Charcuterie surpasses my most extravagant hopes for what such a book could be. It will inspire droves of cooks. If it doesn't tell you everything you need to know about making charcuterie, it certainly establishes a gold standard for how to say it."
-JUDY RODGERS, author of The Zuni Café Cookbook
"This book reminds me what a hopeful time it is for cooking in this country. In fact, this may be the most exciting time ever to be a cook and a chef in America. And Charcuterie is a perfect example of why."
-from the foreword by THOMAS KELLER, chef/owner of The French Laundry and Per Se Restaurants
"Good charcuterie recipes are as closely guarded as family secrets. As a young cook in Moissac, France, I had to spy and even participate in the killing of my neighbor's pig just to get his pâté recipe. In Charcuterie, Michael Ruhlman and Brian Polcyn demystify all of this and share with us the best techniques to cure, smoke, and preserve meat in the tradition of the best charcutiers out there."
-ERIC RIPERT, chef/co-owner of Le Bernardin Restaurant, New York
"Michael Ruhlman and Brian Polcyn are doing God's work: making the noble art of charcuterie accessible and easily understood. Charcuterie is an important and definitive work that deserves to stand proudly and forever in every serious cook's kitchen."
-ANTHONY BOURDAIN, author of Kitchen Confidential
"Never has the art of charcuterie been handled this thoroughly for the home cook. Michael Ruhlman and Brian Polcyn have drawn together the science, the hand craft, and the fabulous tastes of this great celebration of the pig. Bravo for a new classic."
-LYNNE ROSSETTO KASPER, host of American Public Media's national radio series The Splendid Table®
"Until now, the craft of charcuterie has been an art form restricted to a few masters. With Charcuterie, Michael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie."
-MARIO BATALI, chef/owner of Babbo Restaurant, New York
"Chock full of sound practical advice and a wide range of recipes that cross cultures and traditions, Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike."
-PAUL BERTOLLI, founder, Fra' Mani Handcrafted Salumi