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

Boetticher, Taylor; Miller, Toponia;

142 valoraciones por Goodreads
ISBN 10: 0224098837 / ISBN 13: 9780224098830
Editorial: Square Peg, London, 2014
Nuevos Condición: Brand New Encuadernación de tapa dura
Librería: Pamela Bakes at Page Two - ABA (Fitzroy, VICTO, Australia)

Librería en AbeBooks desde: 6 de junio de 2002

Cantidad disponible: 1

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A brand new unmarked book. "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." Size: 4to - over 9¾" - 12" tall. N° de ref. de la librería 028142

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Detalles bibliográficos

Título: In the Charcuterie : Making Sausage, Salumi,...

Editorial: Square Peg, London

Año de publicación: 2014

Encuadernación: Hard Cover

Condición del libro:Brand New

Condición de la sobrecubierta: Brand New

Edición: First/first Printing.

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"Every now and then, a book comes along that you look at and wish you had written yourself. This is a book full of a fantastic collection of meat-based recipes showing technique and understanding. The photography is beautiful and the content is well-written and easy to understand. This really is a must have for all chefs, professional or not, to have on their shelf. A cracking book!" (Tom Kerridge)

"If you love chopping, grinding, salting, stuffing, and curing―or anything deliciously handmade―then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage." (April Broomfield, author of A Girl and Her Pig)

"In the Charcuterie is nothing less than a thorough overview of our growing infatuation with good meat ... there’s lots of good information on how to cook meat. Want to roast a chicken? It’s here. Pancetta-wrapped pork tenderloin? That looks good. And there’s big cuts that are perfect for cool weather ... But where the book really shines are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook. Pâtés, terrines, confits and meat pickles." (LA Times)

"A veritable meat-lover's bible" (Time Out New York)

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Descripción de la librería

Adjacent to Fitzroy's vibrant Gertrude Street, a few minutes from Melbourne's CBD, Page Two is located in an eclectic warehouse space which started life as a furniture factory and had many incarnations before being reborn as a bookshop. Many of our books are not listed online, so we invite you to visit in person - we open each weekend, both Saturday and Sunday, from 11.30am, other times by arrangement.

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Payment may be made by Visa, Mastercard, Amex, cheque, money order, PayPal, direct credit or cash. Full payment, including shipping costs, is required prior to despatch by Australia Post. International cheques or money orders subject to additional bank clearance fee. I endeavour to describe my books as accurately as possible, but if you feel the book has been misrepresented please email the details and return it within seven days for a full refund, including postage. Pamela Bakes Page Two Second...

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Orders usually ship within 2 business days. If your book order is lighter we will reduce postage, but heavy or oversized books may attract additional shipping charges. Please ring us on 03 9417 1852, or email, for an accurate postage cost.

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