Fatted calf restaurant (1 risultati)
IN THE CHARCUTERIE : how to make sausage, salumi, pate s, roasts, confits, and other meaty Goods
Taylor Boetticher; Toponia Miller; Alex Farnum; Fatted Calf (Restaurant)
- Rilegato
- Prima edizione
Da: Harry E Bagley Books, Fredericton, NB, CanadaHarry E Bagley Books
Contatta il venditoreVenditore con 3 stelleCondizione: Usato - Ottimo
EUR 31,12
EUR 25,90 spedizioneSpedito da Canada a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. First Edition. grey cloth, 342 pages : color illustrations, CONTENTS: The charcutier's pantry -- Provisioning the larder -- In the butcher shop -- Skewered, rolled, tied & stuffed -- Sausage, salami & their cousins -- Pa^te s: potted meats, terrines & loaves -- Brined,… cured & smoked -- Accoutrements. "A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. Although the tradition of preserving meats--known as "charcuterie" in French, "salumi" in Italian--is one of the oldest of all the food arts, the craft charcuterie movement has nevertheless captured the modern imagination, with scores of charcuteries and salumerias opening across the country in recent years. Perhaps no charcuterie is as well-loved and regarded as the San Francisco Bay Area's Fatted Calf. With In the Charcuterie, co-owners and founders Taylor Boetticher and Toponia Miller make a wide array of meat products accessible to the home cook--from potted meats to roasts to sausages to confits (and everything in between). With more than 250 full-color photographs, this instructive and inspiring tome is a comprehensive resource for anyone fascinated by the art of preserving meat"-- Size: Foilio. photography by Alex Farnum (illustratore). Book.
