Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed...
Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro...
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very "truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that...
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,...
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