Cured: Handcrafted Charcuteria & More

Author: Charles Wekselbaum
Homepage_9781454917014

Stock information

General Fields

  • : $49.99(NZD)
  • : 9781454917014
  • : Sterling Publishing Co., Inc.
  • : Sterling Publishing Company
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  • :
  • : June 2016
  • : 254mm X 203mm
  • : United States
  • : 49.99
  • :
  • :
  • :
  • : books

Special Fields

  • :
  • :
  • : Charles Wekselbaum
  • :
  • : Hardback
  • : 616
  • :
  • : en
  • : 641.49
  • :
  • :
  • : 216
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  • : full colour photographs
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Barcode 9781454917014
9781454917014

Description

For lovers of all things dry cured, Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavours from Asia to Italy, this book 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 favourite dry-cured ingredients.

Promotion info

Entry-level guide to curing your own delicacies. Recipes range from red meats to fish (and even vegan) options. From award-winning chef and restaurant-owner Charles Wekselbaum.

Author description

Charles Wekselbaum owns Charlito's Cocina, a producer of high-quality, all-natural salamis. He studied at the French Culinary Institute and has travelled to Spain and Italy to learn traditional methods of dry curing.