Dry-curing Pork

Dry-curing Pork

Make your Own Salami, Pancetta, Coppa, Prosciutto, and More

eBook
Rate this:
Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for many cultures. Dry-cured pork is the ultimate slow food. It doesn't need to be complicated but it's important to have clear, step-by-step instructions. That's where Hector Kent comes in. Kent, a science teacher by trade, has written the book he wished he'd had when he made his first prosciutto: One that brings together the critical components of curing in the simplest form possible, with photographs and illustrations to assure the reader of safe and delicious results.In addition to basic recipes, Kent offers readers interviews, advice, and recipes from several trend-setting dry-curing operations across the country.
Publisher: ** E-Book // Click on DOWNLOAD link to place holds
Edition: EBOOK TEXT
ISBN: 9781581576528
Branch Call Number: EBOOK TEXT
Alternative Title: OverDrive

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...

Find it at CALS

  Loading...
[]
[]
To Top