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|Material Type:||Internet resource|
|Document Type:||Book, Internet Resource|
|All Authors / Contributors:||
Michael Ruhlman; Brian Polcyn
|Description:||320 p. : ill. ; 26 cm.|
|Contents:||Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store --
Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime --
Recipes for smoked food : smoke : the exotic seasoning --
Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind --
Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats --
Pâtés and terrines : the cinderella meat loaf --
The confit technique : fat : the perfect cooking environment --
Recipes to accompany charcuterie : sauces and condiments : not optional.
|Responsibility:||Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.|