Charcuterie The Craft of Salting, Smoking, And Curing

Charcuterie: The Craft of Salting, Smoking, and Curing [Repost]

Charcuterie: The Craft of Salting, Smoking, and Curing by Thomas Keller
English | Nov. 17, 2005 | ISBN: 0393058298 | 416 Pages | EPUB | 4.8 MB
Charcuterie: The Craft of Salting, Smoking, and Curing (repost)

Michael Ruhlman, Brian Polcyn, Thomas Keller, "Charcuterie: The Craft of Salting, Smoking, and Curing"
2005 | ISBN: 0393058298 | 306 pages | PDF | 105 MB
Charcuterie: The Craft of Salting, Smoking, and Curing (repost)

Michael Ruhlman, Brian Polcyn, Thomas Keller, "Charcuterie: The Craft of Salting, Smoking, and Curing"
2005 | ISBN: 0393058298 | 306 pages | PDF (scan) | 105 MB
Charcuterie: The Craft of Salting, Smoking, and Curing (repost)

Michael Ruhlman, Brian Polcyn, Thomas Keller, "Charcuterie: The Craft of Salting, Smoking, and Curing"
ISBN: 0393058298 | 2005 | EPUB/MOBI | 416 pages | 5 MB/4 MB

Charcuterie: The Craft of Salting, Smoking, and Curing  

Posted by tarantoga at Feb. 3, 2012
Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman, Brian Polcyn, Thomas Keller, "Charcuterie: The Craft of Salting, Smoking, and Curing"
Publisher: W. W. N..ton & C..p.ny | ISBN: 0393058298 | 2005 | EPUB/MOBI | 416 pages | 5 MB/4 MB
Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman, Brian Polcyn and Thomas Keller, "Charcuterie: The Craft of Salting, Smoking, and Curing"
W. W. No rton & Com pany | 2005 | ISBN: 0393058298 | 306 pages | PDF (scan) | 104 MB

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish  eBooks & eLearning

Posted by viserion at Nov. 23, 2016
The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish

Philip Hasheider, "The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish"
ISBN: 0760343756 | 2013 | PDF | 224 pages | 39 MB
Self-Sufficiency Home Smoking and Curing: Of Meat, Fish and Game

Self-sufficiency - Home Smoking and Curing by Joanna Farrow
English | 1 Sept. 2012 | ISBN: 1780090420 | 128 Pages | PDF/AZW3 (conv) | 15.39 MB

With the invention of the tin can, it may seem that naturally preserved food is no longer relevant to today's cooks and chefs. However, the ancient traditions of smoking and curing are seeing something of a resurgence.

Mastering the Craft of Smoking Food (Repost)  

Posted by roxul at Feb. 2, 2015
Mastering the Craft of Smoking Food (Repost)

Warren R. Anderson, "Mastering the Craft of Smoking Food"
English | ISBN: 1580801358 | 2006 | EPUB | 320 pages | 6 MB

Salumi: The Craft of Italian Dry Curing  eBooks & eLearning

Posted by Bayron at July 23, 2014
Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing by Michael Ruhlman
English | 2012 | ISBN: 0393068595 | 288 pages | EPUB | 5 MB