Brian Polcyn, Michael Ruhlman
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Charcuterie is a culinary specialty that originally referred to the creation and preservation of pork products, such as salami, sausages and prosciutto. Authors Michael Ruhlman and Brian Polcyn expand that definition to include everything preserved or prepared ahead. This book presents 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.
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