In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

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9780224098830: In the Charcuterie: Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

"A cracking book!" (Tom Kerridge). The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier's bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pates, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it's sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pate, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come.

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About the Author:

TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards and The Cafe at MOMA.

"Sobre este título" puede pertenecer a otra edición de este libro.

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1.

Miller, Toponia, Boetticher, Taylor
Editorial: Square Peg (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
Nuevos Tapa dura Cantidad: 5
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Descripción Square Peg, 2014. Estado de conservación: New. With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Num Pages: 352 pages, f/c and step-by-steps throughout. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 262 x 237 x 28. Weight in Grams: 1626. . 2014. Hardcover. . . . . . Nº de ref. de la librería V9780224098830

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Miller, Toponia, Boetticher, Taylor
Editorial: Square Peg
ISBN 10: 0224098837 ISBN 13: 9780224098830
Nuevos Tapa dura Cantidad: 5
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Kennys Bookstore
(Olney, MD, Estados Unidos de America)
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Descripción Square Peg. Estado de conservación: New. With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Num Pages: 352 pages, f/c and step-by-steps throughout. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 262 x 237 x 28. Weight in Grams: 1626. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780224098830

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Boetticher, Taylor
Editorial: Random House (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descripción Random House, 2014. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería F4-9780224098830

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Taylor Boetticher; Toponia Miller
Editorial: Square Peg (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descripción Square Peg, 2014. Estado de conservación: New. Nº de ref. de la librería GH9780224098830

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Taylor Boetticher, Toponia Miller
Editorial: Vintage Publishing, United Kingdom (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descripción Vintage Publishing, United Kingdom, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. A cracking book! Tom Kerridge The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier s bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pates, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it s sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pate, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come. Nº de ref. de la librería AAZ9780224098830

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6.

Taylor Boetticher, Toponia Miller
Editorial: Vintage Publishing, United Kingdom (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
Nuevos Tapa dura Cantidad: 1
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The Book Depository US
(London, Reino Unido)
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Descripción Vintage Publishing, United Kingdom, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. A cracking book! Tom Kerridge The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier s bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pates, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it s sausage you crave, grind, case, link, loop and smoke your own kolbasz. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pate, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie - a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come. Nº de ref. de la librería AAZ9780224098830

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Taylor Boetticher; Toponia Miller
Editorial: Square Peg (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Ria Christie Collections
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Descripción Square Peg, 2014. Estado de conservación: New. book. Nº de ref. de la librería ria9780224098830_rkm

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TAYLOR B MILLER
Editorial: Jonathan Cape (2014)
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descripción Jonathan Cape, 2014. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0224098837

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TAYLOR B MILLER
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descripción Estado de conservación: New. Bookseller Inventory # ST0224098837. Nº de ref. de la librería ST0224098837

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Toponia Miller Taylor Boetticher
Editorial: Random House
ISBN 10: 0224098837 ISBN 13: 9780224098830
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Descripción Random House. Estado de conservación: New. Nº de ref. de la librería 95268284

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