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Author
Physical Desc
320 pages : illustrations ; 27 cm
Language
English
Description
In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Includes detailed line drawings that guide the reader through curing meats and making sausage, ṕťs, and confits, and features new recipes and sections to reflect the best equipment...
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