In the Charcuterie

In the Charcuterie


  • Author : Taylor Boetticher
  • Publisher :
  • Release Date : 2013
  • Genre: Cooking
  • Pages : 342
  • ISBN 10 : 9781607743439


In the Charcuterie Book Description :

Shares illustrated, step-by-step instructions for a variety of smoked, cured, stuffed and other preserved meats as prepared by the husband-and-wife team behind San Francisco's Fatted Calf Charcuterie.

Charcuterie and French Pork Cookery
Score: 5
From 1 Ratings

Charcuterie and French Pork Cookery


  • Author : Jane Grigson
  • Publisher : Grub Street Cookery
  • Release Date : 2008-11-04
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9781908117939


Charcuterie and French Pork Cookery Book Description :

This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

Charcuterie  The Craft of Salting  Smoking  and Curing
Score: 4.5
From 8 Ratings

Charcuterie The Craft of Salting Smoking and Curing


  • Author : Michael Ruhlman
  • Publisher : W. W. Norton & Company
  • Release Date : 2005-11-17
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780393058291


Charcuterie The Craft of Salting Smoking and Curing Book Description :

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

Charcuterie For Dummies

Charcuterie For Dummies


  • Author : Mark LaFay
  • Publisher : John Wiley & Sons
  • Release Date : 2020-04-21
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9781119690788


Charcuterie For Dummies Book Description :

The world of charcuterie is at your fingertips Even if you’ve never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you’ll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards. Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started! Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes Make everything from sausage and bacon to prosciutto, salami, and more Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards Take your new hobby to the next level with more advanced recipes and beverage pairings Whether you’re a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!

Charcuterie  The Craft of Salting  Smoking  and Curing  Revised and Updated
Score: 5
From 2 Ratings

Charcuterie The Craft of Salting Smoking and Curing Revised and Updated


  • Author : Michael Ruhlman
  • Publisher : W. W. Norton & Company
  • Release Date : 2013-09-03
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780393241327


Charcuterie The Craft of Salting Smoking and Curing Revised and Updated Book Description :

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 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, pâtés, 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 pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté 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 up

Chef s Guide to Charcuterie

Chef s Guide to Charcuterie


  • Author : Jacques Brevery
  • Publisher : CRC Press
  • Release Date : 2012-12-14
  • Genre: Technology & Engineering
  • Pages : 296
  • ISBN 10 : 9781466559844


Chef s Guide to Charcuterie Book Description :

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides. As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

Charcuterie  The Craft of Salting  Smoking  and Curing

Charcuterie The Craft of Salting Smoking and Curing


  • Author : Brian Polcyn
  • Publisher : W. W. Norton & Company
  • Release Date : 2005-11-17
  • Genre: Cooking
  • Pages : 203
  • ISBN 10 : 9780393083705


Charcuterie The Craft of Salting Smoking and Curing Book Description :

The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—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 pâtés, 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.

Charcuterie  Sausages  Pates and Accompaniments

Charcuterie Sausages Pates and Accompaniments


  • Author : Fritz Sonnenschmidt
  • Publisher : Nelson Education
  • Release Date : 2009-01-06
  • Genre: Business & Economics
  • Pages : 320
  • ISBN 10 : 9781111780609


Charcuterie Sausages Pates and Accompaniments Book Description :

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Charcuterie

Charcuterie


  • Author : Miranda Ballard
  • Publisher : Ryland Peters & Small
  • Release Date : 2018-09-11
  • Genre: Cooking
  • Pages : 160
  • ISBN 10 : 1788790375


Charcuterie Book Description :

This is your one-stop guide to understanding and enjoying charcuterie, with over 65 mouth-watering recipes celebrating the world of sliced meats. This is your one-stop guide to understanding and enjoying charcuterie, with over 65 mouth-watering recipes celebrating the world of sliced meats. Charcuterie will teach you everything you would like to know about the history of pork and sliced meats, and will explain how to make the most of your local butchers so that every meal tastes as divine as could be. You'll learn lots of excellent little tips about how to preserve and cure your food as well as how to match the perfect drink to the flavors of your dish. Charcuterie will provide you with a host of recipes for all types of occasions. It contains small bites such as grilled chorizo and scallops on sticks, main courses such as pork belly or duck breast, and accompaniments such as pickles and toasts. With this book you will have everything you need to become a meaty expert, from purchasing the right cuts and curing your own meat, to creating a culinary masterpiece to impress even the most discerning of food critics.

Charcuterie

Charcuterie


  • Author : Maria Sauval
  • Publisher : Saint-Lambert, Québec : Éditions Héritage
  • Release Date : 1993
  • Genre: Cookery (Meat)
  • Pages : 128
  • ISBN 10 : 2762574668


Charcuterie Book Description :