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BOOKS > In the Charcuterie

In the Charcuterie
Cooking Library > Award Collection > Techniques
In the Charcuterie
저자/역자Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
출판사Ten Speed Press
연도2013
#테크닉_훈제_그릴 #어워드_컬렉션_테크닉 #어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. The Charcutier's Pantry

1. Five Spice

2. Herbes de Provence

3. Preserved Meyer Lemons

4. Dried Fruit in Brandy

5. The Charcutier's Wild Mushroom Duxelles

6. Funghi Sott'olio

Chapter 2. Provisioning The Larder

1. Truffled Crema di Lardo

2. Flaky Leaf Lard Biscuits

3. Roasted Nettle Butter Chicken with Spring Vegetables

4. Basic Rich Broth

5. Basic Rich Roasted Broth

6. Pork and Duck Noodle Soup Broth

7. Crespelle and Chanterelle Mushrooms in Game Bird Broth

8. Creamy Semolina with Roasted Chicken Broth, Greens, and Pecorino

9. Sausage Confit

10. Whole Duck Confit

11. Classic Cassoulet

Chapter 3. In The Butcher Shop

1. Gingery Braised Duck Legs

2. Chopped Chicken Liver Crostini

3. Chicken-Fried Quail

4. Rabbit Cacciatore

5. Five-Spice Baby Back Ribs

6. Chermoula-Marinated Pork Chops

7. Pork Bollito Misto

8. Fennel-Dusted Pork Shoulder Steaks

9. Tonno di Maiale

10. Pig Head Pozole

11. Pickled Pork Tongues

12. Lamb Rib Chops with Ras el Hanout

13. Goat Shoulder Birria

14. Peposo

15. Rib Eye for Two

16. Carne Cruda

17. Rare Roast Beef

Chapter 4. Skewered, Rolled, Tied & Stuffed

1. Pork Brochettes with Herbes de Provence

2. Harissa-Marinated Lamb Kababs

3. Marsha's Grilled Rabbit Spiedini with Chicories, Olives, and Almonds

4. Pancetta-Wrapped Pork Tenderloin

5. Pork Country Rib with Sherry, Garlic, Thyme, and Pimentón

6. Rabbit Porchetta

7. Brasato al Midolo

8. The Cuban

9. Fig-and-Sausage Stuffed Quail

10. Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts

11. Wild Mushroom-Stuffed Pork Rib Roast

12. Duck Stuffed with Farro, Figs, and Hazelnuts

Chapter 5. Sausage, Salami & Their Cousins

1. The Ugly Burger

2. Duck and Lemongrass Sausage Patties

3. Lamb and Herb Meatballs

4. Oaxacan-Style Chorizo

5. Bockwurst

6. Blood Sausage with Caramelized Apples and Cognac

7. Cotechino

8. Belgian Beer Sausage

9. Kolbász

10. Hot Links

11. Cacciatorini

12. Saucisse Sec aux Herbes de Provence

13. Pepperoni

14. Sbriciolona

Chapter 6. Pâtés : Potted Meats, Terrines & Loaves

1. Rabbit Rillettes

2. Ciccioli

3. Oxtail Terrine

4. Headcheese

5. Meat Loaf

6. Forager's Terrine

7. Spiced Lamb Terrine

8. Duck Terrine with Brandied Prunes

9. Veal and Chicken Galantine

10. Cou Farci

11. Duck Liver Mousse with Armagnac Cream

12. Foie Gras Terrine with Madeira Gelée

13. Foie Gras Torchon with Port and Quatre Épices

Chapter 7. Brined, Cured & Smoked

1. All-Purpose Poultry Brine

2. Garlic Brine

3. Cider-Brined Pork Porterhouse Chops

4. Smoked Ham Hocks

5. Braised Ham Hocks

6. Picnic Ham

7. Croque Monsieur

8. Choucroute Garni

9. Corned Beef Brisket

10. Pancetta Arrotolata

11. Bresaola

12. Guanciale

13. Brown Sugar-Cured Bacon

14. Pastrami

15. Pulled Pork

Chapter 8. Accoutrements

1. Bread and Butter Pickles

2. Classic Cucumber Dills

3. Pickled Red Onion Rings

4. Loulou's Garden Sweet-and-Savory Fruits

5. Marinated Olives

6. Root Vegetable Chowchow

7. Traditional Sauerkraut

8. Cherry Mostarda

9. Green Tomato Chutney

10. Black Coffee and Bourbon Barbecue Sauce

11. Chile Tomato Sauce

12. Horseradish Salsa Verde

13. Céleri Rémoulade

14. Simple Beans

15. Cowboy Beans

16. Fagioli all'Uccelletto

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