Kniha Salumi Michael Ruhlman

Salumi

Jazyk: Angličtina
Vazba: Kniha
Vydavatel: WW Norton & Co
Dostupnost: Skladem u dodavatele
Odesíláme za 6-10 dnů
712
The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes...

Informace o knize

Jazyk
Angličtina
Vazba
Kniha - Kniha
Vydáno
2012
Stránek
288
EAN
9780393068597
ISBN
0393068595
Enbook ID
01202125
Vydavatel
Hmotnost
942
Rozměry
214 x 262 x 30

Kompletní popis

The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes and simplified techniques for making traditional Italian pork salumi--from pancetta, prosciutto and salami to guanicale, coppa and spalla. 35,000 first printing.

Mohlo by vás zajímat

Ratio

Michael Ruhlman
509

Meat Pies

Michael Ruhlman
626
487

Dry-Cured Meat Products

Prof Fidel Toldra
2 523
757

All Things Jerky

Andy Lightbody
308

Japan, The Cookbook

Nancy Singleton Hachisu
852

Noma

René Redzepi
1 078

Momofuku

David Chang
602

River Cottage Meat Book

Hugh Fearnley-Whittingstall
853

Little Tarts

Meike Schaling
466

Around the Fire

Greg Denton
596

Eventide

Arlin Smith
558

Ana Ros

Kaja Sajovic
929

How to Raise a Boy

Michael C. Reichert
309
1 499
279

Zákaznicí kteří koupili tuto knihu koupili také

Charcuterie

Michael Ruhlman
671

Salami

Gerhard Feiner
2 974

Charcuterie Diary

PETER J BOOTH
1 385

Ratio

Michael Ruhlman
305
1 683

Pate, Confit, Rillette

Brian (SchoolCraft College) Polcyn
846

The Flavor Matrix

James Briscione
611

Gastronomy of Italy

Anna Del Conte
701

In the Charcuterie

Taylor Boetticher
626

The Art of Fermentation

Sandor Ellix Katz
611

Sauces

James Peterson
973

Home Charcuterie

Paul Thomas
432
601

Are You Mad At Me?

Meg Josephson
326

Noma 2.0

René Redzepi
1 201

My Korea

Hooni Kim
626

Korean BBQ

Bill Kim
445
324
701

Math for the Professional Kitchen

The Culinary Institute of America (CIA)
810