Charcuterie

Charcuterie

The Craft of Salting, Smoking, and Curing

eBook - 2013
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In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Publisher: New York : W.W. Norton & Company, [2013]
Edition: Revised and updated
ISBN: 9780393240054
0393240053
Branch Call Number: 641.616 R854c 2013
Characteristics: 320 pages : illustrations ; 27 cm
Additional Contributors: Polcyn, Brian

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