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- 2005014414 contributor B10121310.
- 2005014414 contributor B10121311.
- 2005014414 created "c2005.".
- 2005014414 date "2005".
- 2005014414 date "c2005.".
- 2005014414 dateCopyrighted "c2005.".
- 2005014414 description "Includes bibliographical references and index.".
- 2005014414 description "Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional.".
- 2005014414 extent "320 p. :".
- 2005014414 identifier "0393058298 (hardcover)".
- 2005014414 identifier "9780393058291 (hardcover)".
- 2005014414 identifier 2005014414.html.
- 2005014414 issued "2005".
- 2005014414 issued "c2005.".
- 2005014414 language "eng".
- 2005014414 publisher "New York : W. W. Norton,".
- 2005014414 subject "641.6/1 22".
- 2005014414 subject "Food Preservation.".
- 2005014414 subject "Smoked meat.".
- 2005014414 subject "TX609 .R84 2005".
- 2005014414 tableOfContents "Introduction: The reason for this food, this book : why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's pizza and the 24-hour grocery store -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional.".
- 2005014414 title "Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.".
- 2005014414 type "text".