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The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Detailing thirtythree essential ratios and suggesting enticing variations, ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and. Binding hardcover isbn 9780004356303 isbn 10 0004356306 quantity available. Technically, or at least hopefully, all professional butchers are artisans its a skilled manual labor, and pretty obvious when the guy with the knife isnt skilled. Vivid, full colour illustrations and photographs on every.
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