Book "Charcuterie"

This book covers any kind of cured meat that you can think of. It includes recipes for pancetta, salt cod, prosciutto, corned beef, pastrami, tasso ham, smoked salmon and mortadella. Takes the mystery out of preparing prosciutto, panceta, smoked bacon, salame, pate, and confit - making it easy for the home cook.

This book also covers the history of curing, with infomation about cleanliness and keeping foods cold.

Includes chapters on:

• Recipes for Salt-Cured Food
• Recipes for Smoked Food
• Sausages
• Recipes for Dry-Cured Food
• Pates and Terrines
• The Confit Technique
• Recipes to accompany Charcuterie: sauces and condiments

   

• Hardback
• 320 Pages
• 8-1/4" X 10"