Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

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The only book for home cooks offering a complete introduction to the craft. CHARCUTERIEa€”a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttoa€”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 addition to providing classic recipes for sausages, terrines, and pActAcs, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.Shred the meat in the pot. Add the barbecue sauce, stirring till the meat is evenly coated with the sauce. Serve warm. Yield: 4 pounds/2 ... HOLIDAY. HAM. This is the classic American baked ham, like the honey-baked ham most are familiar witha€”as worthy a ham tradition as those of Europe. The ham is brined, then hotsmoked and glazed, after which it can be eaten cold or baked in a low oven to rewarm.

Title:Charcuterie: The Craft of Salting, Smoking, and Curing
Author:Brian Polcyn, Michael Ruhlman
Publisher:W. W. Norton & Company - 2005-11-17


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