Michael Ruhlman, Brian Polcyn - Charcuterie: the craft of salting, smoking, and curing / Шаркутери: мастерство посола, копчения и маринования [2005, ePub, ENG]

Charcuterie: the craft of salting, smoking, and curing

Год: 2005
Автор: Michael Ruhlman, Brian Polcyn
Издательство: W. W. NORTON
ISBN: 0-393-05829-8
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 616
Описание:
Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.
Шаркутери - раздел кулинарии (не только французской), "ответственный" за производство мясных продуктов типа ветчины, сосисок, колбас, паштетов, террин и т.п., преимущественно из свинины. В издании 125 рецептов, цветные фото и советы специалистов.