MARC record from Internet Archive

LEADER: 01979cam a22003374a 4500
001 2005014414
003 DLC
005 20150708080412.0
008 050518s2005 nyua b 001 0 eng
010 $a 2005014414
015 $aGBA573039$2bnb
016 7 $a013282717$2Uk
020 $a0393058298 (hardcover)
020 $a9780393058291 (hardcover)
035 $a(OCoLC)ocm60420937
040 $aDLC$cDLC$dBAKER$dUKM$dC#P$dVP@$dBUR$dDLC
042 $apcc
050 00 $aTX609$b.R84 2005
082 00 $a641.6/1$222
100 1 $aRuhlman, Michael,$d1963-
245 10 $aCharcuterie :$bthe craft of salting, smoking, and curing /$cMichael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.
250 $a1st ed.
260 $aNew York :$bW. W. Norton,$cc2005.
300 $a320 p. :$bill. ;$c26 cm.
504 $aIncludes bibliographical references and index.
505 0 $aIntroduction: 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 -- Recipes for salt-cured food : salt : how the most powerful tool in your kitchen transforms the humble into the sublime -- Recipes for smoked food : smoke : the exotic seasoning -- Sausage : the power and the glory : animal fat, salt, and the pig come together in one of the oldest, divine-yet-humble, culinary creations known to humankind -- Recipes for dry-cured food : the artist and the sausage : techniques and recipes for individualistic, idiosyncratic and temperamental dry-cured meats -- Pâtés and terrines : the cinderella meat loaf -- The confit technique : fat : the perfect cooking environment -- Recipes to accompany charcuterie : sauces and condiments : not optional.
650 0 $aSmoking (Cooking)
650 0 $aSmoked meat.
650 0 $aFood$xPreservation.
700 1 $aPolcyn, Brian.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip0513/2005014414.html