Cured: Handcrafted Charcuteria & More
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Author: Charles Wekselbaum
Publisher: NEW SOUTH BOOKS
Page Count: 216
Publish Date: 1/12/2016
Dimensions: 25.4 and 20.4 cm
For lovers of all things dry cured, award-winning chef; owner of Charlito’s Cocina, and creator of charcuterie Charles Wekselbam, has written an unconventional entry-level guide to the process. drawing on his Cuban-Jewish background and inspired by flavours from Asia to Italy, “Charlito” includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite ingredients. With information on everything from sourcing your materials through to plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.
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