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Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman, Brian Polcyn
$65.95 AUD
Category: meat
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, pates, and c ...Show more
Pate, Confit, Rillette: Recipes from the Craft of Charcuterie by Brian Polcyn
$62.95 AUD
Category: food from around the world
In P t , Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of p t de foie gras, especially when it's spread onto crusty bread. Anyone lu ...Show more
Salumi: The Craft of Italian Dry Curing by Michael Ruhlman, Brian Polcyn
$65.95 AUD
Category: appliances, special food skills
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. Ruhlman and Polcyn give recipes for the eigh ...Show more
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