Search

Author
Title
Description
ISBN





Retail Shop Address
Shop 4
1-3 Central Court
HILLCREST QLD 4118
AUSTRALIA

Opening Hours
Mon-Wed 9am-5.30pm
Thur-Frid 9am-6.30pm
Saturday 9am-4.00pm
Sundays Closed
AEST GMT+10

Telephone
(07)3802 8746


ABN 29761626043


 
 
Gift Cards
Checkout a Gift Card


 
Quick Search

Author
Title
Description
Keyword
ISBN
Advanced Search
 
Our secure web pages are hosted by Chrislands Inc, who use a Thawte SSL Certificate to ensure secure transmission of your information.
Fully Trusted SSL Certificate
 
 
 
Charcuterie: The Craft of Salting, Smoking, and Curing - Revised and Updated, Michael Ruhlman and Brian Polcyn

Author Name    Michael Ruhlman and Brian Polcyn

Title   Charcuterie: The Craft of Salting, Smoking, and Curing - Revised and Updated

Binding   Hardcover

Book Condition   New

Jacket Condition   New

Type   Book

Edition   Revised and Updated

Size   26.1 x 21.0 x 3.0 cm

Publisher   USA Norton 2013

ISBN Number    0393240053 / 9780393240054

Seller ID   A1319

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, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” 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 communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. About the Author: Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

Charcuterie, The Craft of Salting, Smoking, and Curing, Michael Ruhlman, Brian Polcyn, 9780393240054, The Really Good Book Shop, Australia

Price = 49.95 AUD


You might also like...
Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More, Elliott Moss
Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More
Elliott Moss
34.95 AUD
Add to Shopping Cart

Smoking Meat: Perfect the Art of Cooking with Smoke, Will Fleischman
Smoking Meat: Perfect the Art of Cooking with Smoke
Will Fleischman
34.95 AUD
Add to Shopping Cart

Smoking, Curing and Drying: The Complete Guide to Meat and Fish, Turan T. Turan
Smoking, Curing and Drying: The Complete Guide to Meat and Fish
Turan T. Turan
34.95 AUD
Add to Shopping Cart

The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore, Meredith Leigh
The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore
Meredith Leigh
37.95 AUD
Add to Shopping Cart



Questions, comments, or suggestions
Please write to info@thereallygoodbookshop.com.au
Copyright©2017. All Rights Reserved.
Powered by ChrisLands.com

 

 

cookie