9781607743439 - in the charcuterie: the fatted calf's guide to making sausage, salumi, pates, roasts, confits, and other meaty goods [a cookbook] di boetticher, taylor; miller, toponia (36 risultati)
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Da: Greenworld Books, arlington, TX, U.S.A.Greenworld Books
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Condizione: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
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EUR 7,77
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Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Da: Half Price Books Inc., Dallas, TX, U.S.A.Half Price Books Inc.
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EUR 7,77
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Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
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Hardcover. Condizione: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
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EUR 15,43
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Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Da: Better World Books: West, Reno, NV, U.S.A.Better World Books: West
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EUR 16,33
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Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Da: Better World Books, Mishawaka, IN, U.S.A.Better World Books
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Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Da: World of Books Inc, Montgomery, IL, U.S.A.World of Books Inc
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EUR 17,20
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Hardback. Condizione: Very Good. 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. The tradition of…preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area's Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, p t s, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat-lined Duck Terrine. If it's sausage you crave, follow Boetticher and Miller's step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolb sz. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie--and a treasure for anyone fascinated by the art of cooking with and preserving meat.
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Da: Montana Book Company, Fond du Lac, WI, U.S.A.Montana Book Company
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EUR 14,22
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Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good Dust Jacket. 342 pp. Tightly bound. Corners not bumped. Text is free of markings. No ownership markings. Very good dust jacket. Jacket not price clipped. Remainder mark on bottom fore-edge. This copy is smyth sewn. Smyth sewing is a method of bookbinding where… groups of folded pages (referred to as signatures) are stitched together using binder thread. Each folded signature is sewn together individually with multiple stitches and then joined with other signatures to create the complete book block. This is the traditional and best method of bookbinding.
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Da: Textbooks_Source, Columbia, MO, U.S.A.Textbooks_Source
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EUR 14,29
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hardcover. Condizione: Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 19,65
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Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
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Da: Neils Books, Moline, IL, U.S.A.Neils Books
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EUR 21,34
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Hardcover. Condizione: New.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: New.
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Da: Lakeside Books, Benton Harbor, MI, U.S.A.Lakeside Books
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EUR 24,84
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Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 28,54
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Condizione: As New. Unread book in perfect condition.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 31,55
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Hardcover. Condizione: new. Hardcover. 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. The traditi…on of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Areas Fatted Calf.In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pates, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fatlined Duck Terrine. If its sausage you crave, follow Boetticher and Millers step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbasz.With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterieand a treasure for anyone fascinated by the art of cooking with and preserving meat. "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"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Emily's Books, Brainerd, MN, U.S.A.Emily's Books
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EUR 31,07
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Hard Cover. Condizione: Very Good. Condizione sovraccoperta: Very Good. This is a nice clean book with light wear and the dust jacket has light wear and is in a Mylar type protector. Size: 4to - over 9¾" - 12" tall.
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- Prima edizione
Da: J. W. Mah, Burnaby, BC, CanadaJ. W. Mah
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EUR 24,94
EUR 11,21 spedizioneSpedito da Canada a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Fine. Condizione sovraccoperta: Fine. 1st. (USA) 1st printing. No markings, Fine in Fine dust jacket. Boards, 342pp. index, colour photos. This is 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…aised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. A heavy book. (4.5 JM HOJ 300/b2 Size: 4to - over 9¾" - 12".
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Da: Massive Bookshop, Erving, MA, U.S.A.Massive Bookshop
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EUR 35,56
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Hardcover. Condizione: New.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 352 Index Illustrated edition.
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Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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EUR 41,55
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Hardback. Condizione: New.
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Da: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 28,45
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hardcover. Condizione: New. Special order direct from the distributor.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 29,40
EUR 17,46 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 43,82
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 38,84
EUR 17,46 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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)
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- 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.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 43,13
EUR 17,46 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 53,80
EUR 9,06 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 65,22
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 352 Acknowledgements.
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 53,73
EUR 23,28 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 342 pages. 10.50x9.25x1.25 inches. In Stock.
