Charcuterie the craft of salting, smoking, and curing
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
W.W. Norton,
c2005.
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| Edition: | 1st ed. |
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Table of Contents:
- 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.
