Charcuterie Craft of Salting,Smoking,And Curing

Discover the art of turning preserved food into items of beauty and taste with this book on Charcuterie. Originally referring to pork products, this culinary specialty now encompasses a vast range of preparations including salting, cooking, smoking, and drying. With classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead. Accessible to home cooks and intriguing to professionals, this book presents 125 recipes such as salted, airdried ham, Maryland crab, scallop, and saffron terrine, and even spicy smoked almonds. Get ready to indulge in the craft of salting, smoking, and curing.