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Books Books 1 - 10 of about 45 related to The Art of Charcuterie.    

Great Sausage Recipes and Meat Curing

Rytek Kutas - Cooking - 1984 - 503 pages
Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business
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Salt to Taste: The Key to Confident, Delicious Cooking

Marco Canora, Cathy Young - Cooking - 2009 - 288 pages
The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite ...
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Charcuterie Specialties

Michel Poulain - Cooking - 1996 - 192 pages
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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Michael Ruhlman, Brian Polcyn - Cooking - 2013 - 320 pages
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their ...
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Charcuterie and French Pork Cookery

Jane Grigson - Cooking - 2010 - 320 pages
Famed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to ...
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