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Charcuterie: The Craft Of Salting, Smoking And Curing

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An essential update of the perennial bestseller. 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…
Charcuterie: The Craft Of Salting Smoking And Curing

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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…
Pâté, Confit, Rillette: Recipes From The Craft Of Charcuterie
Hardcover

|May 14, 2019

$45.52 online

$53.95list price

save 15%

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The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette , Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the…
Salumi: The Craft Of Italian Dry Curing
Hardcover

|August 28, 2012

$42.61 online

$53.95list price

save 21%

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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie . Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie . Now…