Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Ruhlman, Brian Polcyn)

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Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Ruhlman, Brian Polcyn)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, pts, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient

Recipes include Brightness: Lemon-Lime Mintade

Almost twenty years after the publication of Land of Plenty

and Pistachio Salad refreshes the side-dish rotation

saikoro steak

he now enjoys entertaining at home

an electrifying drop of garum

they had no idea what they’d gotten themselves into

the three star Michelin chef and his world-famous restaurant

rich and savory Braised Scallops with Tomatoes and Fresh Basil

Mozzarella

step-by-step techniques for fermenting beans and grains in the home kitchen

Burnt Broccoli Salad