Charcuterie : The Craft of Salting, Smoking, and Curing
by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Editor: WW Norton & Co
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Cold meats exploded on the scene in 2005 and encouraged an army of home cooks and a kitchen professional to start healing their own food.This love song for animals, fat and salt has blossomed in a culinary bona fide movement, throughout America and beyond, from the salting of meat and the manufacture of sausages, pâtés and candied meats.Cold meats: Revised and updated will remain the ultimate and authoritative guide for the movement, dissemination of revival of this ancient culinary craftsmanship.At the beginning of his career, food writer Michael Ruhlman had his first taste of duck confit.Experience “has become a fascination that transforms it into a quest to understand the vast world of food preservation, called deli meats, once a critical factor in human survival.He wondered why his methods and preparations, which serve to maintain the dynamism of communities and authorized for long-distance exploration, were almost forgotten.Along the way he met Brian Polcyn, who had been surrounded by traditional and modern deli meats since childhood.” My Polish grandmother makes kielbasa every Christmas and Easter,” he said Ruhlman.At the time, Polcyn was a butcher’s school at Schoolcraft College outside Detroit.Ruhlman and Polcyn team up to share their passion for deli meats with a wider audienceThe rest is culinary history.Deli meats: Revised and updated is organized into chapters on key practices: salting of meats such as pancetta, salami and chorizo, forcemeats including pies and terrines and smoked meats and fish.Readers will find all the classic recipes: duck confit, sausages, ham, bacon, bacon, pâté de campagne and knackwurst, among others.Ruhlman and Polcyn also expand traditional broadened traditional pillars, offering hot and cold recipes of smoked salmon, shrimp, lobster, leeks and sausage; and grilled vegetable terrineAll these techniques add up to a stunning addition to a contemporary menu.A fully illustrated educational background, this updated edition includes sixty-five detailed drawings that include
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