Charcuterie the craft of salting, smoking, and curing
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
W.W. Norton,
c2005.
|
| Edition: | 1st ed. |
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000cam a22000004a 4500 | ||
|---|---|---|---|
| 001 | ocm60420937 | ||
| 003 | OCoLC | ||
| 005 | 20140314165300.0 | ||
| 008 | 050518s2005 nyua b 001 0 eng | ||
| 010 | |a 2005014414 | ||
| 015 | |a GBA573039 |2 bnb | ||
| 016 | 7 | |a 013282717 |2 Uk | |
| 020 | |a 0393058298 (hardcover) | ||
| 020 | |a 9780393058291 (hardcover) | ||
| 035 | |a (OCoLC)60420937 | ||
| 040 | |a DLC |b eng |c DLC |d BAKER |d UKM |d C#P |d VP@ |d BUR |d BTCTA |d YDXCP |d OCLCG |d IG# |d SMP |d Z27 |d OCLCQ |d BDX |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX609 |b .R84 2005 |
| 082 | 0 | 0 | |a 641.6/1 |2 22 |
| 092 | 0 | |a 641.44 |b RUH | |
| 100 | 1 | |a Ruhlman, Michael, |d 1963- | |
| 245 | 1 | 0 | |a Charcuterie : |b the craft of salting, smoking, and curing / |c Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. |
| 250 | |a 1st ed. | ||
| 260 | |a New York : |b W.W. Norton, |c c2005. | ||
| 300 | |a 320 p. : |b ill. ; |c 26 cm. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional. | |
| 650 | 0 | |a Smoked meat. | |
| 650 | 0 | |a Food |x Preservation. | |
| 700 | 1 | |a Polcyn, Brian. | |
| 938 | |a Baker and Taylor |b BTCP |n 2005014414 | ||
| 938 | |a YBP Library Services |b YANK |n 2226284 | ||
| 938 | |a Ingram |b INGR |n 9780393058291 | ||
| 938 | |a Baker & Taylor |b BKTY |c 35.00 |d 26.25 |i 0393058298 |n 0006457780 |s active | ||
| 938 | |i 0393058298 |n 0006457780 |s active | ||
| 938 | |a Brodart |b BROD |n 03496562 |c $35.00 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 641.44 RUH |d i |e 39635103014177 |f 505231 |g ddc |j 09/06/2012 | ||
| 999 | |a 337190 | ||
