Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Thomas Keller
W. W. No rton & Com pany | 2005 | ISBN: 0393058298 | 306 pages | PDF (scan) | 104 MB
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 pates, 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.
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