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An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing. Additional Details
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AUTHOR : RUHLMAN, MICHAEL/ POLCYN, BRIAN/ SOLOVYEV, YEVGENITY (ILT)
BOOK TYPE : NF
BRAND : RUHLMAN, MICHAEL/ POLCYN, BRIAN/
LANGUAGE : ENGLISH
NUMBER OF PAGES : 320
PUBLISH DATE : 2005/11/01
PUBLISHER IMPRINT CODE : NORTO
PUBLISHER NAME : W W NORTON & CO INC
RETURNS ACCEPTED? : YES
SKU : 9780393058291
UPC : 9780393058291
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