Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery
Author: Jane Grigson
Publsiher: Grub Street Cookery
Total Pages: 320
Release: 2008-11-04
ISBN: 1908117931
Category: Cooking
Language: EN, FR, DE, ES & NL

Charcuterie and French Pork Cookery Book Excerpt:

This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969, Jane Grigson’s classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

Charcuterie Cookbook

Charcuterie Cookbook
Author: Anna Ramsey
Publsiher: Interactive Media Licensing
Total Pages: 35
Release: 2021-11-18
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Charcuterie Cookbook Book Excerpt:

Discover a wide range of delicious and simple to prepare charcuterie board recipes inside my new charcuterie recipe book, Charcuterie Cookbook: A Selection of Delicious & Easy Charcuterie Board Recipes. A must-read book for anyone wanting to discover new charcuterie style appetizers or for those who want to explore the world of simple to prepare, easy to serve and tasty charcuteries from breakfast to brunch, lunch to dinner, from appetizers to dessert. Inside my new charcuterie board cookbook, you will discover: Delicious Charcuterie Recipes. A selection of delicious, juicy and flavorful recipes that feature simple and fresh ingredients. From easy to prepare charcuterie boards to flavorful international boards, you'll find a wide variety of delicious charcuterie recipes inside. Detailed Preparation & Cooking Instructions. Because creating charcuterie boards does not have to be difficult, all of the charcuterie recipes contained inside my charcuterie cookbook are so simple to follow and easy to create, even a complete newcomer to charcuteries could have one on the table without any issues. Quick & Easy Charcuterie Board Recipes. Many of the recipes contained inside this charcuterie cookbook can be ready in under 30 minutes from fridge to table, simply follow the recipes and have the perfect meal ready in next to no time with perfectly flavorful results each and every time. Download my charcuterie cookbook right now and access the full range of delicious and easy charcuterie board recipes contained inside and begin experiencing flavorful, easy to prepare and deliciously simple charcuterie boards like never before.

Charcuterie For Dummies

Charcuterie For Dummies
Author: Mark LaFay
Publsiher: John Wiley & Sons
Total Pages: 240
Release: 2020-04-21
ISBN: 1119690781
Category: Cooking
Language: EN, FR, DE, ES & NL

Charcuterie For Dummies Book Excerpt:

The world of charcuterie is at your fingertips Even if you’ve never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you’ll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards. Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started! Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes Make everything from sausage and bacon to prosciutto, salami, and more Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards Take your new hobby to the next level with more advanced recipes and beverage pairings Whether you’re a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!

Pure Charcuterie

Pure Charcuterie
Author: Meredith Leigh
Publsiher: New Society Publishers
Total Pages: 160
Release: 2017-11-06
ISBN: 1550926535
Category: Cooking
Language: EN, FR, DE, ES & NL

Pure Charcuterie Book Excerpt:

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: sourcing ingredients clear explanations of charcuterie technique creative recipes balancing tradition and invention smoking meats and building your own smoker The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike — and any home artisan.

In the Charcuterie

In the Charcuterie
Author: Taylor Boetticher,Toponia Miller
Publsiher: Random House
Total Pages: 352
Release: 2014-06-09
ISBN: 1448190975
Category: Cooking
Language: EN, FR, DE, ES & NL

In the Charcuterie Book Excerpt:

'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.

Chef s Guide to Charcuterie

Chef s Guide to Charcuterie
Author: Jacques Brevery
Publsiher: CRC Press
Total Pages: 296
Release: 2012-12-14
ISBN: 1466559853
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Chef s Guide to Charcuterie Book Excerpt:

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pâtés, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides. As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

Charcuterie The Craft of Salting Smoking and Curing

Charcuterie  The Craft of Salting  Smoking  and Curing
Author: Brian Polcyn,Michael Ruhlman
Publsiher: W. W. Norton & Company
Total Pages: 203
Release: 2005-11-17
ISBN: 0393083705
Category: Cooking
Language: EN, FR, DE, ES & NL

Charcuterie The Craft of Salting Smoking and Curing Book Excerpt:

The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.

Complete Charcuterie

Complete Charcuterie
Author: The Coastal Kitchen
Publsiher: Simon and Schuster
Total Pages: 448
Release: 2022-05-24
ISBN: 1646432452
Category: Cooking
Language: EN, FR, DE, ES & NL

Complete Charcuterie Book Excerpt:

Put a unique spin on your entertaining and arrange eye-catching platters that will keep friends and family coming back for more with Complete Charcuterie. This beautiful cookbook guides you on how to pair cheeses, meats, condiments, drinks, and an assortment of other ingredients that can be used on serving boards. These simple, inventive preparations will bring your serving boards to the next level. Be bold and take your entertaining from so-so to exceptional. Experiment with flavor profiles and find combinations that suit your unique palate. Use the boards in this book as a guide or build your own boards around your personal taste. Inside you’ll find: - Expert advice and insights on composing elegant, inventive boards that balance flavor profiles and textures. - Board-friendly recipes for crackers, breads, preserves, pickles, flavored nuts, dips, spreads, and decadent desserts, plus suggested drink pairings. - Vibrant photography that shows you how to assemble memorable boards and provides visual inspiration. - Recipes from Murray’s Cheese, Publican Quality Meats, The Cheese Store of Beverly Hills, Lady & Larder, Mike’s Hot Honey, Blake Hill Preserves, Esters Wine Shop & Bar, and Vermont Creamery. Take the mystery out of charcuterie. With more than 200 boards and recipes built around popular and festive themes with a special emphasis on seasonally focused recipes so you can always keep things fresh, let Complete Charcuterie be your inspiring source for memorable and delicious entertaining.

Charcuterie The Craft of Salting Smoking and Curing Revised and Updated

Charcuterie  The Craft of Salting  Smoking  and Curing  Revised and Updated
Author: Michael Ruhlman,Brian Polcyn
Publsiher: W. W. Norton & Company
Total Pages: 320
Release: 2013-09-03
ISBN: 0393241327
Category: Cooking
Language: EN, FR, DE, ES & NL

Charcuterie The Craft of Salting Smoking and Curing Revised and Updated Book Excerpt:

An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

P t Confit Rillette Recipes from the Craft of Charcuterie

P  t    Confit  Rillette  Recipes from the Craft of Charcuterie
Author: Brian Polcyn
Publsiher: W. W. Norton & Company
Total Pages: 256
Release: 2019-05-14
ISBN: 0393634329
Category: Cooking
Language: EN, FR, DE, ES & NL

P t Confit Rillette Recipes from the Craft of Charcuterie Book Excerpt:

The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it’s spread onto crusty bread. Anyone lucky enough to have been treated to a duck confit, poached and preserved in its own fat, or a pâté en croute, knows they’re impossible to resist. And yet, pâtés, confits, rillettes, and similar dishes featured in this book were developed in the pursuit of frugality. Butchers who didn’t want to waste a single piece of the animals they slaughtered could use these dishes to serve and preserve them. In so doing, they founded a tradition of culinary alchemy that transformed lowly cuts of meat into culinary gold. Polcyn and Ruhlman begin with crucial instructions about how to control temperature and select your ingredients to ensure success, and quickly move on to master recipes, offering the fundamental ratios of fat, meat, and seasoning, which will allow chefs to easily make their own variations. The recipes that follow span traditional dishes and modern inventions, featuring a succulent chicken terrine embedded with sautéed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Pâté, Confit, Rillette is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.

The New Charcuterie Cookbook

The New Charcuterie Cookbook
Author: Jamie Bissonnette
Publsiher: Page Street Publishing
Total Pages: 176
Release: 2014-09-16
ISBN: 1624140475
Category: Cooking
Language: EN, FR, DE, ES & NL

The New Charcuterie Cookbook Book Excerpt:

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 until you've mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi, pates and many other dishes for the home cook. With a wide variety of recipes, such as Banana Leaf-Wrapped Porchetta, Lebanese Lamb Sausages, Mexican Chorizo, Traditional Saucisson Sec and Simply Perfect Duck Prosciutto, you'll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie's. Packed with creative and delicious recipes, step-by-step photography and Jamie's insider knowledge and signature charm, this book is the only thing you'll need to make the best charcuterie at home.

Charcuterie

Charcuterie
Author: Tim Hayward
Publsiher: Hardie Grant Publishing
Total Pages: 144
Release: 2022-04-14
ISBN: 178713816X
Category: Cooking
Language: EN, FR, DE, ES & NL

Charcuterie Book Excerpt:

From Scratch: Charcuterie is an accessible handbook that features all the recipes and techniques you need to know to cure and preserve meat from scratch. Preserving and curing at home is easier than you think, and this book explains how. Covering the basics, Tim Hayward takes the home cook from the principles of charcuterie and the importance of salinity, temperature, humidity and time through all the classic techniques of curing and salting, drying and preserving. With clear step-by-step instructions and photography, explanations of what works and why, and foolproof recipes, you’ll learn how to make everything from Pâté to Pastrami, Smoking Bacon to Salt Beef, Corned Beef to Confit Duck and more. Packed with useful, accessible information and focussing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: Sourdough, Brew, Ferment.

The Professional Chef s Book of Charcuterie

The Professional Chef s Book of Charcuterie
Author: Tina G. Mueller
Publsiher: Van Nostrand Reinhold
Total Pages: 276
Release: 1987
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

The Professional Chef s Book of Charcuterie Book Excerpt:

Provides recipes for savory pies featuring pork, veal, ham, beef, chicken, sausage, vegetables, and fruit, as well as condiments and sauces

Composition Des Aliments Tableaux Des Valeurs Nutritives

Composition Des Aliments  Tableaux Des Valeurs Nutritives
Author: Siegfried Walter Souci,W. Fachmann,Heimo Scherz,Heinrich Kraut,Friedrich Senser
Publsiher: Unknown
Total Pages: 1224
Release: 2000
ISBN: 1928374650XXX
Category: Feeds
Language: EN, FR, DE, ES & NL

Composition Des Aliments Tableaux Des Valeurs Nutritives Book Excerpt:

This comprehensive book presents information for nutritional guidance and in all matters regarding the production, marketing and control of food products. The food composition and nutrition tables in this book - which are presented in English, German, and French - are the only published tables containing data on food allergens and pseudo-allergens. In addition, the data allows for the fact that the nutritional assessment of food constituents is constantly changing.

Chef

Chef
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2004
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Chef Book Excerpt:

Corsica

Corsica
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2007
ISBN: 1928374650XXX
Category: Corsica (France)
Language: EN, FR, DE, ES & NL

Corsica Book Excerpt:

Wine International

Wine International
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2003-07
ISBN: 1928374650XXX
Category: Wine and wine making
Language: EN, FR, DE, ES & NL

Wine International Book Excerpt:

Les Almanachs Fran ais Bibliographie iconographie

Les Almanachs Fran  ais  Bibliographie iconographie
Author: John Grand-Carteret
Publsiher: Unknown
Total Pages: 846
Release: 1896
ISBN: 1928374650XXX
Category: Almanacs
Language: EN, FR, DE, ES & NL

Les Almanachs Fran ais Bibliographie iconographie Book Excerpt:

Sant

Sant
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2008
ISBN: 1928374650XXX
Category: Alcohol
Language: EN, FR, DE, ES & NL

Sant Book Excerpt:

Bruce s Cookbook

Bruce   s Cookbook
Author: Bruce Poole
Publsiher: HarperCollins UK
Total Pages: 320
Release: 2011-05-12
ISBN: 0007413270
Category: Cooking
Language: EN, FR, DE, ES & NL

Bruce s Cookbook Book Excerpt:

‘I only cook the kind of food I want to eat. Honest food, plain and simple. This is my cookbook.’ The long awaited cookbook from Michelin-starred chef and owner of the award-winning Chez Bruce.