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ISBN 10: 0393240053 ISBN 13: 9780393240054

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Ruhlman, Michael

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Michael Ruhlman

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Ruhlman, Michael

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Ruhlman, Michael

Published by W. W. Norton & Company 9/3/2013 (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton & Company 9/3/2013, 2013. Hardback or Cased Book. Condition: New. Charcuterie: The Craft of Salting, Smoking, and Curing. Book. Seller Inventory # BBS-9780393240054

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Ruhlman, Michael/ Polcyn, Brian/ Solovyev, Yevgenity (ILT)/ Keller, Thomas (FRW)

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About this Item: Hardcover. Condition: New. An essential update of the perennial bestseller. Seller Inventory # 5361124

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Ruhlman, Michael; Polcyn, Brian

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About this Item: W. W. Norton & Company. Hardcover. Condition: Very Good. 0393240053 Little shelf wear. Seller Inventory # Z0393240053Z2

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Ruhlman, Michael; Polcyn, Brian

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Ruhlman, Michael; Polcyn, Brian

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About this Item: W. W. Norton & Company. Hardcover. Condition: Very Good. 0393240053 Minor shelf wear. Seller Inventory # Z0393240053Z2

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Ruhlman, Michael

Published by W. W. Norton & Company (2013)

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About this Item: W. W. Norton & Company, 2013. Hardcover. Condition: New. Never used!. Seller Inventory # 0393240053

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Ruhlman, Michael; Polcyn, Brian

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About this Item: W. W. Norton & Company. Hardcover. Condition: Fine. 0393240053 *LIKE NEW* Ships Same Day or Next!. Seller Inventory # SWATI21FI870233

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Ruhlman, Michael; Polcyn, Brian

Published by W. W. Norton & Company

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About this Item: W. W. Norton & Company. Hardcover. Condition: New. 0393240053 *BRAND NEW* Ships Same Day or Next!. Seller Inventory # SWATI2132381988

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Ruhlman, Michael; Polcyn, Brian

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About this Item: W. W. Norton & Company. Hardcover. Condition: Fine. 0393240053 Remainder mark. Seller Inventory # Z0393240053Z1

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Ruhlman, Michael; Polcyn, Brian

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About this Item: W. W. Norton & Company. Hardcover. Condition: New. 0393240053. Seller Inventory # Z0393240053ZN

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Ruhlman, Michael; Polcyn, Brian

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About this Item: W. W. Norton & Company. Hardcover. Condition: New. 0393240053 Brand New! Not overstocks or remainder copy!. Seller Inventory # OTF-S-9780393240054

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Ruhlman, Michael; Polcyn, Brian

Published by W. W. Norton & Company

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton & Company. Hardcover. Condition: Very Good. 0393240053 Minor shelf wear. Seller Inventory # Z0393240053Z2

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Michael Ruhlman

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: Hardcover. Condition: New. 1st. Hardcover. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 320 pages. 0.930. Seller Inventory # 9780393240054

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Michael Ruhlman, Brian Polcyn

Published by WW Norton Co, United States (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: WW Norton Co, United States, 2013. Hardback. Condition: New. Yevgenity Solovyev (illustrator). Revised and Updated. Language: English . Brand New Book. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. Seller Inventory # AAS9780393240054

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Michael Ruhlman, Brian Polcyn

Published by WW Norton Co, United States (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: WW Norton Co, United States, 2013. Hardback. Condition: New. Yevgenity Solovyev (illustrator). Revised and Updated. Language: English . Brand New Book. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. Seller Inventory # AAS9780393240054

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ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: Condition: New. Depending on your location, this item may ship from the US or UK. Seller Inventory # 97803932400540000000

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Ruhlman, Michael

Published by W. W. Norton and#38; Company (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton and#38; Company, 2013. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9780393240054

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Michael Ruhlman

Published by W. W. Norton & Company

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton & Company. Hardcover. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9780393240054

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Michael Ruhlman; Brian Polcyn

Published by W W Norton & Co Inc (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W W Norton & Co Inc, 2013. Condition: New. Seller Inventory # TH9780393240054

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Michael Ruhlman

Published by W. W. Norton & Company

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton & Company. Hardcover. Condition: New. Yevgenity Solovyev (illustrator). 320 pages. Dimensions: 10.1in. x 8.4in. x 1.2in.An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pts, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pts and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pt de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. 50 line drawings This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Seller Inventory # 9780393240054

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Ruhlman, Michael; Polcyn, Brian; Solovyev, Yevgenity

Published by WW Norton & Co (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: WW Norton & Co, 2013. Condition: New. 2013. Revised and Updated. Hardcover. An essential update of the perennial bestseller. Illustrator(s): Solovyev, Yevgenity. Num Pages: 320 pages, 50 line drawings. BIC Classification: WBW. Category: (P) Professional & Vocational. Dimension: 258 x 211 x 28. Weight in Grams: 996. . . . . . . Seller Inventory # V9780393240054

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Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Published by W.W. Norton & Company 2013-09-10, New York (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W.W. Norton & Company 2013-09-10, New York, 2013. hardback. Condition: New. Seller Inventory # 9780393240054

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Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Published by VIZ MEDIA, United States (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: VIZ MEDIA, United States, 2013. Hardcover. Condition: New. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Featured Titles>Cooking and Gardening. Book: NEW, New. Bookseller Inventory # 01978039324005401. Seller Inventory # 01978039324005401

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Ruhlman, Michael; Polcyn, Brian; Solovyev, Yevgenity

Published by WW Norton & Co

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: WW Norton & Co. Condition: New. 2013. Revised and Updated. Hardcover. An essential update of the perennial bestseller. Illustrator(s): Solovyev, Yevgenity. Num Pages: 320 pages, 50 line drawings. BIC Classification: WBW. Category: (P) Professional & Vocational. Dimension: 258 x 211 x 28. Weight in Grams: 996. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780393240054

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Ruhlman, Maichael; Polcyn, Brian

Published by W. W. Norton & Company, NY (2013)

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton & Company, NY, 2013. Hardcover. Condition: Fine. Dust Jacket Condition: Fine. 2nd. (USA) 1st printing of revised and updated (Second) edition. No markings, Fine in Fine dust jacket. Boards, 320pp, index, B&W illus, This is an instructive book on smoked meats and preserving food by salting, curing and smoking. A heavy book. (2.8 JM HOJ 304/3 Size: 4to - over 9¾" - 12". Seller Inventory # 73420

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Ruhlman, Michael; Polcyn, Brian

Published by W. W. Norton & Company

ISBN 10: 0393240053 ISBN 13: 9780393240054

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About this Item: W. W. Norton & Company. Hardcover. Condition: New. 0393240053 Special order direct from the distributor. Seller Inventory # ING9780393240054

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