Spices Online

Description

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. 50 line drawings

Features

• ISBN13: 9780393058291
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

For over 40 years, "Great Sausage Recipes and Meat Curing" has been the most comprehensive guide to sausage making and meat processing on the market. Perfect for both novice and advanced sausage makers. The author, "Kutas Rytek inch guides you through every step of the process from grinding, curing and seasoning to stuffing, smoking and drying. Newly updated in it's 4th edition with over a million copies sold, this book is 550 pages and includes over 190 recipes. There are over 200 Illustrations including Color and Black & White Photos to help take the mysteries out of centuries of meat curing tradition.

Features

• Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market.
• Perfect for both novice and advanced sausage makers
• Kutas Rytek guides you through every step of the process from grinding curing and seasoning to stuffing smoking and drying
• Newly updated in it's 4th edition with over a million copies sold this book is 550 pages and includes over 190 recipes.

Description

Due to the many changes in Sausage Making and Meat Curing over the years, we have revised and updated our meat processing video featuring Rytek Kutas. We would like to present to you, "Making Sausage at Home" with Jack LoCastro and Toni Silveri. This new video contains all of the important information you need to make great sausage at home.Let The Sausage Maker show you how to properly use meat grinders, sausage stuffers and smokehouses. You'll actually see how to use natural and collagen casings to make fresh breakfast sausage, fresh Polish sausage and dried sausage sticks. You'll see how to link sausages and fill large diameter salamis. You'll be shown how to smoke and cook these sausages as well. Let The Sausage Maker show you how easy it is to make Beef or Venison Jerky using ground meat. Additionally, you'll see how to make Corned Beef and Pastrami, plus how to properly smoke and cook Fish and Turkey.This video features 9 chapters, including: ? Introduction ? Meats & Equipment ? Making Breakfast Sausage ? Making Dried Sausage Sticks ? Making Salami ? Making Polish Sausage ? Making Venison and Beef Jerky ? Making Pastrami ? Smoking Fish and Poultry

Description

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