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Cured: Handcrafted Charcuteria & More

Binding: Hardcover
List Price: $24.95
Our Price: $8.59 USD
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Bargain Book Copy
Also available as Scratch & Dent for $6.39 USD

For lovers of all things dry cured, award-winning chef, owner of Charlito’s Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors 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 dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.

NOTE: This title is a Bargain Book Copy, purchased direct from various publishers as excess inventory or a store return. The book is in new condition and will, in most cases, have a small dot or line on the edge of the book. It may also have a price sticker on it from the original store it was returned from. For more information please refer to the information page Our Product.

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ISBN: 9781454917014
Publisher: Sterling
Language: English
Page Count: 216
Size: 10.29" l x 8.26" w x 0.96
Series: N/A