In the Charcuterie

  • Auteur: Taylor Boetticher
  • ISBN: 1448190975
  • Date de sortie: 2014-06-09
  • Collection: Random House
  • Total Download: 4732
  • Total Read: 7590

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'A cracking book!' Tom Kerridge The tradition of preserving meats is one of the oldest of all the food arts. Yet, most people simply associate charcuterie with a delicious platter of meats at a restaurant. But real charcuterie goes well beyond that. At its most basic level it is the technique of seasoning, processing, and preserving meat, but the charcutier’s bounty ranges from sausages and hams to stuffed game birds and elaborate roasts. Charcuterie can be a succulent confit duck leg on a bed of crisp greens, a rich and meaty stew, or a picnic blanket laden with pâtés, pickled vegetables and slices of fragrant salami. With over 125 recipes and fully illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, plus a primer on whole-animal butchery, this definitive cookbook explains professional techniques that will enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level. Start with a whole hog middle, stuff it with herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent take on porchetta. Or brandy your own prunes to stuff a decadent duck terrine. If it’s sausage you crave, grind, case, link, loop and smoke your own kolbász. This book will help you fill your larder with jars of suet and drippings, tubs of flavoured butter and pots of confit. It will show you how to turn a haunch of pork into creamy lard, a heady broth or a smoked ham, and how to whip up an elegant pâté, a hearty pot of soup, or a mess of savoury scones. With its impeccably tested recipes, this instructive and inspiring tome is destined to become the go-to reference on charcuterie – a treasure for anyone fascinated by the art of cooking with and preserving meat and an indispensable classic for years to come.

Charcuterie Sausages Pates and Accompaniments

  • Auteur: Fritz Sonnenschmidt
  • ISBN: 1428319913
  • Date de sortie: 2009-01-06
  • Collection: Cengage Learning
  • Total Download: 5249
  • Total Read: 2089

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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 a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Fresh ways with terrines p t s

  • Auteur: Time-Life Books
  • ISBN: 9780809460793
  • Date de sortie: 1989-09
  • Collection: Time Life Education
  • Total Download: 7406
  • Total Read: 4756

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Offers a collection of recipes for preparing healthful terrines and pates, from traditional recipes and desserts to recipes which can be prepared using a microwave oven

Rachel Khoo s Sweet and Savoury Pates

  • Auteur: Rachel Khoo
  • ISBN: 0297868969
  • Date de sortie: 2014-07-17
  • Collection: Hachette UK
  • Total Download: 2018
  • Total Read: 4534

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Easy ideas to create the perfect homemade tartines from the SUNDAY TIMES bestselling author of THE LITTLE PARIS KITCHEN. From her tiny kitchen in Paris, Rachel Khoo has revolutionised the way we think about French food with her bestselling book and TV series, THE LITTLE PARIS KITCHEN. In SWEET & SAVOURY PATES, Rachel brings her innovative blend of creativity and style to the home kitchen to show you how to make a variety of spreads to serve as a snack or a main course. From a nutty pâté, fruit curd and lots of clever ideas for chocolate and caramel, this unique collection of recipes provides the homemade, healthy alternative to all of your favourite spreads.

P t s Terrines

  • Auteur: Friedrich W. Ehlert
  • ISBN:
  • Date de sortie: 1984
  • Collection: William Morrow & Company
  • Total Download: 8017
  • Total Read: 9972

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Shows how to make forcemeats, pates, terrines, aspics, galantines, and meat pies, and discusses ingredients, utensils, and special cooking techniques

Capacidades de pasta y papel 2004 2009

  • Auteur:
  • ISBN: 9789250053455
  • Date de sortie: 2005
  • Collection: Food & Agriculture Org.
  • Total Download: 8235
  • Total Read: 2738

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This annual survey contains data on pulp and paper capacity and production by country and by grade, based on data received from 36 countries representing approximately 80 per cent of the world production of paper and paperboard.

Popular Science

  • Auteur:
  • ISBN:
  • Date de sortie: 1960-09
  • Collection:
  • Total Download: 9814
  • Total Read: 6453

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Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
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