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Charcuterie by Michael Ruhlman · Booklabria

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Michael Ruhlman
Charcuterie

CookingFood

Charcuterie

by Michael RuhlmanNot on Booklabria yet

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First published: 2005

Synopsis

A comprehensive overview of "charcuterie", the craft of solting, smoking, and curing meat, describing the different preservation methods used, the unique flavors they create, and the many uses for these types of meat.

Subjects: Cooking
Food
Preservation
Smoking
Food, preservation
Smoked meat

Content notes

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More by Michael Ruhlman

All books

Soul of a Chef
1999
The Making of a Chef
1997

The Elements of Cooking

2007

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Book data and covers from Open Library (openlibrary.org).

Edition details

One edition on record

Publisher: W. W. Norton
Published: 2005
Edition: 1st ed.
Pages: 320
Language: English
Contributor: Polcyn, Brian
ISBN-10: 0393058298

Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)