About this title: Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking and drying. In ...
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Note: This is a general synopsis. Each listing is described below.
Binding: Hardback
Publisher: W W NORTON & CO INC
Date Published: 2005
ISBN-13:9780393058291ISBN:0393058298
Description: New. 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 p... read more
Edition: 1st Edition
Binding: Hardcover
Date Published: 2005
ISBN-13:9780393058291ISBN:0393058298
Description: New in New jacket. Foreword by Thomas Keller. Illustrations by Yevgeniy Solovyev. First Edition. A Mint hardbound copy in like dust jacket, not price-clipped, no remainder mark. read more
Binding: Hardcover
Publisher: W W Norton & Co Inc
Date Published: 2005-11-01
ISBN-13:9780393058291ISBN:0393058298
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780393058291. read more
"This book is well written, easy to follow, and supplies info on where to purchase items needed to preserve the different items. It is also informative regarding the history and evolution of the art of Charcuterie. However, this book is for individuals who are serious about cooking and preserving his/her food. This is not a cookbook for the casual cook."
"It would be hard to find a book on this topic that is more comprehensive, approachable, and delectable. My friends, get ready for all manner of dry cured sausages, prosciuttos, pates and confits from the Weeks and Wheeler kitchen!"
"I can't even get through a page of this book without my mouth watering. Great descriptions and instructions on meat preservation. THE manual for anyone interested in charcuterie."
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