Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats, Hardcover/Paul Thomas

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Home Charcuterie: How to Make - Disponibil la elefant.ro

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Preț: 121.99 Lei

Caracteristicile produsului Home Charcuterie: How to Make

• Brand: Lorenz Books
• Categoria: Foreign Books
• Magazin: elefant.ro
• Ultima actualizare: 08-12-2024 01:33:56

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Descriere magazin:
Description An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham. About the Author Paul Thomas is a well-known expert in cheese and charcuterie, (an award-winning cheesemaker, he authored Home Made Cheese); a trainer and advisor on hygiene and best practice, he is a consultant for the Guild of Fine Foods, and writes their \'delihelp\' column.