In the charcuterie: making sausage, salumi, pates, roasts, confits, and other meaty goods
Auteur :
Boetticher, Taylor / Miller, Toponia
Éditeur :
Vintage Publishing
ISBN :
9780224098830
Date de publication :
2 juin 2014
Dimensions :
26,2 x 24,1 x 2,9 cm
Poids :
1627 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level.