Charcuterie.Charcuterie Michael Ruhlman & Brian Polcyn W. W. Norton 500-5th Avenue, New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , NY 10110 www.wwnorton.com 0393058298 $35.00 1-800-233-4830 Relatively few cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. cover all the basics of charcuterie, which involve curing: that's why the comprehensive Charcuterie: The Craft Of Salting, Smoking And Curing is so important for any serious cook or cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN collection. It reflects the author's passion for these techniques of preservation and provides the only comprehensive book on the topic, including all the classic charcuterie recipes for sausages, poultry poultry, domesticated fowl kept primarily for meat and eggs; including birds of the order Galliformes, e.g., the chicken, turkey, guinea fowl, pheasant, quail, and peacock; and natatorial (swimming) birds, e.g., the duck and goose. , and meats under one cover, offering contemporary techniques expanding on traditional concepts, and making the art accessible to the average home cook. No color photos, but the focus here is on instruction and recipes, not glitz--and Charcuterie's importance doesn't lack for color. |
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