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- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing abstract "Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing author Brian_Polcyn.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing author Michael_Ruhlman.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing isbn "0-393-05829-8".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing literaryGenre Non-fiction.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing nonFictionSubject Charcuterie.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing numberOfPages "320".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing publisher W._W._Norton_&_Company.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageExternalLink books?id=kQyGQAAACAAJ&dq=Charcuterie&hl=en&ei=skH9TemUBcPiiAKpxaiMBQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CDAQ6AEwAA.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageExternalLink detail.aspx?ID=5662.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageExternalLink Archives?p_product=KC&p_theme=kc&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=1144A3474541FE38&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageExternalLink Archives?p_product=SR&p_theme=sr&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=1106AA4DF1ECF9B0&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageExternalLink 1778474291.html?FMT=ABS&FMTS=ABS:FT&type=current&date=Dec+07%2C+2005&author=SYLVIA+RECTOR&pub=Detroit+Free+Press&desc='UST+SALT+AND+PORK+AND+TIME'&pqatl=google.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageExternalLink my-books.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageID "32122855".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wikiPageRevisionID "595870435".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing author "Michael Ruhlman and Brian Polcyn".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing caption "Cover of Charcuterie: The Craft of Salting, Smoking and Curing".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing country "United States".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing followedBy "House: A Memoir".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing genre Non-fiction.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing hasPhotoCollection Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing isbn "0".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing italicTitle "force".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing language "English".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing mediaType "Hardback".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing name "Charcuterie: The Craft of Salting, Smoking and Curing".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing pages "320".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing precededBy "Bouchon".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing pubDate "2005".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing publisher W._W._Norton_&_Company.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing subject Charcuterie.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing subject Category:2005_books.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing subject Category:Books_about_bacon.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing subject Category:Cookbooks.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing subject Category:W._W._Norton_&_Company_books.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type Book.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type Work.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type WrittenWork.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type Book.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type Book.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type CreativeWork.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing type InformationEntity.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing comment "Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing label "Charcuterie: The Craft of Salting, Smoking and Curing".
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing sameAs m.0gwyzs8.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing sameAs Q5074186.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing sameAs Q5074186.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing wasDerivedFrom Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing?oldid=595870435.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing isPrimaryTopicOf Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing.
- Charcuterie:_The_Craft_of_Salting,_Smoking_and_Curing name "Charcuterie: The Craft of Salting, Smoking and Curing".