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Charcuterie: The Craft of Salting, Smoking, and Curing - Ruhlman, Michael - Good
USD15,81
Aproximadamente13,63 EUR
Estado:
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
- ¡Cómpralo ya!Charcuterie: The Craft of Salting, Smoking, and Curing - Ruhlman, Michael - Good
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Envío:
Gratis USPS Media MailTM.
Ubicado en: Dayton, Texas, Estados Unidos
Entrega:
Entrega prevista entre el lun. 21 jul. y el lun. 28 jul. a 94104
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No se aceptan devoluciones.
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N.º de artículo de eBay:336047753990
Última actualización el 10 jul 2025 19:23:01 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- ISBN
- 9780393240054
Acerca de este producto
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393240053
ISBN-13
9780393240054
eBay Product ID (ePID)
159928203
Product Key Features
Book Title
Charcuterie : the Craft of Salting, Smoking and Curing
Number of Pages
320 Pages
Language
English
Topic
Methods / Garnishing & Food Presentation, Methods / General
Publication Year
2013
Illustrator
Yes
Features
Revised
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.1 in
Item Weight
31.7 Oz
Item Length
1 in
Item Width
0.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-019905
Dewey Edition
22
Reviews
Chock-full of sound practical advice and a wide range of recipes that cross cultures and traditions, Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike., Michael Ruhlman and Brian Polcyn are doing God's work: making the noble art of charcuterie accessible and easily understood. Charcuterie is an important and definitive work that deserves to stand proudly and forever in every serious cook's kitchen., Good charcuterie recipes are as closely guarded as family secrets. As a young cook in Moissac, France, I had to spy and even participate in the killing of my neighbor's pig just to get his p'té recipe. In Charcuterie, Michael Ruhlman and Brian Polcyn demystify all of this and share with us the best techniques to cure, smoke, and preserve meat in the tradition of the best charcutiers out there., This book reminds me what a hopeful time it is for cooking in this country. In fact, this may be the most exciting time ever to be a cook and a chef in America. And Charcuterie is a perfect example of why., Charcuterie surpasses my most extravagant hopes for what such a book could be. It will inspire droves of cooks. If it doesn't tell you everything you need to know about making charcuterie, it certainly establishes a gold standard for how to say it.
Dewey Decimal
641.6/1
Edition Description
Revised edition
Synopsis
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 movement, throughout America and beyond, of curing meats and making sausage, p t s, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p t s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p t de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie., 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 movement, throughout America and beyond, of curing meats and making sausage, p'tés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p'tés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p'té de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
LC Classification Number
TX609.R84 2013
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- 6***e (17)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaQuick response, quick delivery. Everything as described. Packaged well,great price!
- b***n (1098)- Votos emitidos por el comprador.Mes pasadoCompra verificadaThe item arrived as described and very quickly. Item packed well and the seller made me a good price.
Snappy Sales dba
99,4% de votos positivos•1,4 mil artículos vendidos
Registrado como vendedor particularPor tanto, no se aplican los derechos de los consumidores derivados de las leyes de protección de los consumidores de la UE. La Garantía al cliente de eBay sigue aplicando a la mayoría de compras. Más informaciónMás información
Votos de vendedor (462)
- 9***o (3139)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaDie Skulptur kam stark beschädigt an. Der Verkäufer schrieb mir sehr glaubhaft, dass er sie sehr sorgfältig verpackt hatte. Das Internationale eBay-Versand-Programm packe beim Verlassen der USA alle solche Pakete um. Die Neuverpackung war schlampig, so dass die Figur einen heftigen Stoß durch den Umkarton bekommen konnte. EBay hat mir den vollen Kaufpreis + Versandkosten erstattet, der Verkäufer war rührend lieb in seinen Nachrichten. Ich bin trotzdem sehr traurig. Ein Kunstwerk wurde zerstört.
- 6***e (17)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaQuick response, quick delivery. Everything as described. Packaged well,great price!
- b***n (1098)- Votos emitidos por el comprador.Mes pasadoCompra verificadaThe item arrived as described and very quickly. Item packed well and the seller made me a good price.