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.
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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.
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Add this copy of Charcuterie Craft of Salting, Smoking, and Curing to cart. $5.62, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2005 by W. W. Norton & Company.
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May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $10.75, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2005 by W. W. Norton & Company.
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Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $11.37, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by W. W. Norton & Company.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $13.99, very good condition, Sold by HPB-Movies rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by W. W. Norton & Company.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $13.99, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by W. W. Norton & Company.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $17.49, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by W. W. Norton & Company.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Charcuterie the Craft of Salting, Smoking, and Curing to cart. $18.00, like new condition, Sold by mossback books rated 4.0 out of 5 stars, ships from Hartland, MI, UNITED STATES, published 2005 by W. W. Norton & Company.
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Fine in Fine dust jacket. 0393058298. Quarto hardcover, tight, bright, fresh pages, no tears, marks of spills, covers unworn, else FINE in FINE DJ. "...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 pâtés..."-review. Fast shipping in cardboard.; 10.1 X 8.2 X 1.4 inches.
Add this copy of Charcuterie Craft of Salting, Smoking, and Curing to cart. $18.00, very good condition, Sold by Old Scrolls Book Shop rated 3.0 out of 5 stars, ships from Stanley, NY, UNITED STATES, published 2005 by W. W. Norton.
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Near Fine in Near Fine jacket. Book Very clean hardcover book and dust jacket (now in new archival quality removable mylar cover) Clean brown paper-covered boards with mustard yellow cloth spine, metallic lettering on spine. No bumping or fraying. Binding is tight and square, hinges are sound, all pages and endpapers are clean-no names, writing or marks. Illustrations by Yevgeniy Solovyev. Foreword by Thomas Keller, author of "The French Laundry Cookbook." 320 pages with Index. Clean jacket is unchipped, no tears, not price clipped.
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $18.40, good condition, Sold by citywbooks rated 5.0 out of 5 stars, ships from Salt Lake City, UT, UNITED STATES, published 2005 by W. W. Norton & Company.
Add this copy of Charcuterie: the Craft of Salting, Smoking, and Curing to cart. $18.75, very good condition, Sold by Eureka Books of CA rated 5.0 out of 5 stars, ships from Eureka, CA, UNITED STATES, published 2005 by W W Norton & Co Inc.
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A very good used copy in a very good dust jacket. 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. Ruhlman, coauthor of "The French Laundry Cookbook, " and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds."
