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Cured : handcrafted charcuteria & more / Charles Wekselbaum.

By: Material type: TextTextPublisher: New York : Sterling Epicure, [2016]Copyright date: ©2016Description: 215 pages : illustrations (some color) ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781454917014
  • 1454917016
Subject(s): Genre/Form:
Contents:
Dry-curing basics -- Sausage and salami -- Whole muscle -- Creatures of the sea -- Fruits and vegetables.
Summary: For lovers of all things dry cured, award-winning chef, owner of Charlito Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, Charlito includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.616 W437 Available 33111008455293
Total holds: 0

Enhanced descriptions from Syndetics:

For lovers of all things dry cured, award-winning chef, owner of Charlito's Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, "Charlito" includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.

For lovers of all things dry cured, award-winning chef, owner of Charlito Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, Charlito includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.

Includes index.

Dry-curing basics -- Sausage and salami -- Whole muscle -- Creatures of the sea -- Fruits and vegetables.

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