Description: This book is a must-have for any cooking enthusiast who wants to learn the art of charcuterie. Written by Brian Polcyn and Michael Ruhlman, this textbook covers the techniques of salting, smoking, and curing meats, making it a comprehensive guide to the subject. The book includes 320 pages of detailed instructions, illustrations, and recipes, making it an excellent resource for both novice and experienced chefs. The hardcover format of the book is 10.3 inches in length, 8.4 inches in width, and 1.1 inches in height, with a weight of 33.3 ounces. It was published in 2013 by Norton & Company, Inc. (with w.w.), and is written in English. The book is categorized under "Books & Magazines" and "Books," and its aspects include the authors, illustrator, format, language, and topic. Get your hands on this revised edition of "Charcuterie" and take your cooking skills to the next level!
Price: 9.13 USD
Location: Phoenix, Arizona
End Time: 2024-11-12T14:06:14.000Z
Shipping Cost: 5.38 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Type: Textbook
Book Title: Charcuterie : the Craft of Salting, Smoking and Curing
Number of Pages: 320 Pages
Language: English
Publisher: Norton & Company, Incorporated, w. w.
Publication Year: 2013
Topic: Methods / Garnishing & Food Presentation, Methods / General
Item Height: 1.1 in
Features: Revised
Illustrator: Yes
Genre: Cooking
Item Weight: 33.3 Oz
Author: Brian Polcyn, Michael Ruhlman
Item Length: 10.3 in
Item Width: 8.4 in
Format: Hardcover
