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Charcuterie: The Craft of Salting, Smoking, and Curing
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Bibliographic Detail
Publisher
W W Norton & Co Inc
Publication date
September 3, 2013
Pages
320
Binding
Hardcover
Edition
Rev upd
Book category
Adult Non-Fiction
ISBN-13
9780393240054
ISBN-10
0393240053
Dimensions
1 by 8.50 by 10.25 in.
Weight
2.15 lbs.
Original list price
$35.00
Summaries and Reviews
Editions
Hardcover
The price comparison is for this edition
With Thomas Keller (other contributor) |
Rev upd edition from W W Norton & Co Inc (September 3, 2013)
9780393240054 | details & prices | 320 pages | 8.50 × 10.25 × 1.00 in. | 2.15 lbs | List price $35.00
from W W Norton & Co Inc (November 1, 2005)
9780393058291 | details & prices | 320 pages | 8.00 × 10.00 × 1.25 in. | 2.00 lbs | List price $35.00
About: An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.
About: An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.
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