Информация об авторе

Ruhlman M.


Библиография книг автора

Charcuterie. The Craft of Salting, Smoking, and Curing Ruhlman M.
Charcuterie. The Craft of Salting, Smoking, and Curing
Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking and drying....
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Salumi.  The Craft of Italian Dry Curing Polcyn B. Ruhlman M.
Salumi. The Craft of Italian Dry Curing
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats....
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Charcuterie: The Craft of Salting, Smoking, and Curing Ruhlman M.
Charcuterie: The Craft of Salting, Smoking, and Curing
The only book for home cooks offering a complete introduction to the craft. Charcuterie?a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto?is true food craftsmanship, the art of turning preserved food into items of beauty and taste....
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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen Ruhlman M.
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Modeled on Strunk and White\'s The Elements of Style, The Element of Cooking is an opinionated reference work destined to stand alongside the shelf among the great works of the kitchen: On Food and Cooking by Harold McGee, Escoffier, The Joy of Cooking and the CIA\'s The Professsional Chef....
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