[Télécharger] Charcuterie – The Craft of Salting, Smoking, and Curing – Revised & Updated de Michael Ruhlman Pdf Ebook
Télécharger Charcuterie – The Craft of Salting, Smoking, and Curing – Revised & Updated de Michael Ruhlman Francais PDF
Télécharger "Charcuterie – The Craft of Salting, Smoking, and Curing – Revised & Updated" de Michael Ruhlman Francais PDF
Auteur : Michael Ruhlman
Catégorie : Livres anglais et étrangers,Cooking, Food & Wine,Cooking by Ingredient
Broché : * pages
Éditeur : *
Langue : Français, Anglais
"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
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Charcuterie: The Craft Of Salting, Smoking, And Curing ~ Charcuterie: The Craft of Salting, Smoking, and Curing is essentially a love poem written about curing animal fat. Published in 2005, Charcuterie: The Craft of Salting, Smoking, and Curing has become the ultimate resource for the lover of the ancient craft of curing meats and making sausages. If you want to immerse yourself in the sacred art of sausage stuffing or the ceremonial brining of .
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Charcuterie: The Craft of Salting, Smoking, and Curing ~ Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) - Ebook written by Michael Ruhlman, Brian Polcyn. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated).
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