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Charcuterie: The Craft of Salting, Smoking, and Curing Hardcover - 2013
by Michael Ruhlman; Brian Polcyn; Yevgenity Solovyev (Illustrator)
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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- Title Charcuterie: The Craft of Salting, Smoking, and Curing
- Author Michael Ruhlman; Brian Polcyn; Yevgenity Solovyev (Illustrator)
- Binding Hardcover
- Edition Revised and Upda
- Pages 320
- Volumes 1
- Language ENG
- Publisher W. W. Norton & Company, NEW YORK
- Date 2013-09-03
- Illustrated Yes
- Features Dust Cover, Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9780393240054 / 0393240053
- Weight 2.1 lbs (0.95 kg)
- Dimensions 10.1 x 8.3 x 1.3 in (25.65 x 21.08 x 3.30 cm)
- Library of Congress subjects Smoked meat, Food - Preservation
- Library of Congress Catalog Number 2013019905
- Dewey Decimal Code 641.61
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman,Brian Polcyn
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael & Polcyn, Brian & Solovyev, Yevgenity
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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael; Polcyn, Brian
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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael; Polcyn, Brian; Solovyev, Yevgenity [Illustrator]
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman,Brian Polcyn
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael; Polcyn, Brian; Solovyev, Yevgenity [Illustrator]
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Charcuterie: The Craft of Salting, Smoking, and Curing
by Ruhlman, Michael
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