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Charcuterie: The Craft of Salting, Smoking, and CuringCharcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing2005

Michael Ruhlman

4.7(7)on Hardcover

About this book

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.

Details

Published
2005
ISBN-13
9780393058291

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