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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
Rulman's Twenty by Michael Ruhlman
$25.00 AUD
Category: everyday cooking
Includes clear and easy to understand process shots for many of the techniques, as well as beautiful colour photographs of the various steps and finished products of each of the 100 recipes. This book contains material with backlist potential and cross-over appeal for both the recreational and the profe ...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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