000			02089cam a22003854a 4500
001			006113176
003			OCoLC
005			20180722203518.0
008			050518s2005 nyua b 001 0 eng
010			_a 2005014414
015			_aGBA573039 _2bnb
016	7		_a013282717 _2Uk
020			_a0393058298 (hardcover)
020			_a9780393058291 (hardcover)
029	1		_aNZ1 _b9496669
035			_a(OCoLC)60420937
040			_aDLC _cDLC _dBAKER _dUKM _dC#P _dVP@ _dBUR _dBTCTA _dYDXCP _dOCLCG _dIG# _dSMP _dZ27 _dNFG
042			_apcc
049			_aNFGA
092			_a641.61 _bR933
100	1		_aRuhlman, Michael, _d1963- _944653
245	1	0	_aCharcuterie : _bthe craft of salting, smoking, and curing / _cMichael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.
246	3	0	_aCraft of salting, smoking, and curing
250			_a1st ed.
260			_aNew York : _bW. W. Norton, _cc2005.
300			_a320 p. : _bill. ; _c26 cm.
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction: 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.
650		0	_aFood _xPreservation. _984774
650		0	_aSmoked meat. _921317
700	1		_aPolcyn, Brian. _984775
942			_cBOOK _024
994			_aC0 _bNFG
998			_a006113176
999			_c42016 _d42016