Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman
CONTENTS
Foreword by Thomas Keller
1. INTRODUCTION
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
2. RECIPES FOR SALT-CURED FOOD
Salt: How the Most Powerful Tool in Your Kitchen Transforms the Humble into the Sublime
3. RECIPES FOR SMOKED FOOD
Smoke: The Exotic Seasoning
4. SAUSAGES
The Power and the Glory: Animal Fat, Salt, and the Pig Come To ...