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Pages: 308
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Type: BOOK - Published: 2013-09-17 - Publisher: Ten Speed Press

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A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br
Salumi: The Craft of Italian Dry Curing
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Authors: Michael Ruhlman
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Type: BOOK - Published: 2012-08-27 - Publisher: W. W. Norton & Company

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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a
Charcuterie: Sausages, Pates and Accompaniments
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Type: BOOK - Published: 2009-01-06 - Publisher: Cengage Learning

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CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to
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“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outsta
The New Charcuterie Cookbook
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James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven't become a true food-crafter unti