I-Top 5 yama-Charcuterie Cookbooks

I-Prosciutto, i-salami, i-chorizo, i-saucisson sec: I-charcuterie eyenziwe indlu ivela ezindaweni zokudlela ezikhishini ezweni lonke. Lezi zincwadi zizokusiza ukuthi wenze lo mlingo wokupheka ekhaya. Nakuba sekuyinto ethandwa kakhulu, le ndlela ineminyaka eyikhulu leminyaka, eyasetshenziswa njengendlela yokulondoloza ukudla nokusebenzisa ukucutshungulwa kwenyama.

Nakuba leli gama lihunyushwa ngokuqondile ku "ingulube yezinkukhu" ngesiFulentshi - isilwane esithandwa kakhulu esetshenziselwa inqubo - sibe yisikhathi sesambulela semikhiqizo ekhuliswe futhi egcinwe kuzo zonke izinhlobo zezinhlobo. Noma ubani obuka ukuzama isandla ku-charcuterie lapha yizincwadi eziyisihlanu ezinhle kakhulu.

• 01 ka 05

  Isilwane Sonke: I-Eose Ukusila Ukudla

  I-odwe ngaphambilini kaFergus Henderson eya enjabulweni yokusebenzisa sonke isilo ihlonishwa njengabantu abathanda ukudla classic It ichaza ukudla okungcono ngisho noma ukudla okwejwayelekile yendawo yokudlela ehlonishwa kakhulu emhlabeni, St. John eLondon. Umnikazi uFergus Henderson uyaziwa ngomsebenzi wakhe nge-offal and off-cutings of meat - nguye indoda eyaqala ingulube yebele yengulube. "Isilwane Sonke" sinezipheqululo eziningi ze-Henderson zokusayina, njenge-marrow bone nomshukela we-parsley, i-trotter yengulube egcwele amazambane, kanye nezinhlobo ezihlukahlukene zokudla okuphephile. Le ncwadi yayinokuqala ngoba yayingokwemvelo. Ngaleso sikhathi isiko lokudla sasingenasithakazelo ekubukeni emuva. Manje, kunjalo, kunjalo.

• 02 ka 05

  I-Charcuterie: I-Craft ye-Salting, Ukubhema nokuPhilisa

  Leli bhuku libhekwa ngabaningi ukuba yiBhayibheli le-charcuterie. Ebhalwa umlobi wokudla ohlonishwayo uMichael Ruhlman kanye negunya le-charcuterie uBrian Poclyn, lihlolisisa umehluko namasu okusawoti-, ukubhema-, nokudla okomile kanye nama-sausage, i-pates, imithi kanye nenqubo ye-confit. Amaphikishi avela ku-salmon eselashwa usawoti kanye nenkomo yenkomo i-knackwurst ne-duck confit. Esikhathini esilandela phambili uThomas Keller, uthi, "Lokhu kungaba yisikhathi esithandekayo kakhulu sokuba ngumpheki nompheki eMelika. Futhi 'i-Charcuterie' yisibonelo esiphelele ukuthi kungani. "

• 03 ka 05

  I-Salumi: I-Craft ye-Italian Dry Curing

  Ciao! Omunye kumele-afundwe eqenjini leRuhlman / Poclyn, "uSalumi" ubamba ubuciko base-Italy bokudla okomile. Lapho "i-Charcuterie" igxile ezindleleni zeFrance (Bonjour!) (Ngezinye izindlela zaseYurophu), le ncwadi ingamaphesenti angu-100 e-Italy. Ihlola ukungezwani kwe-salumi yase-Italy, izinhlobo zezinkukhu, ukusikeka kwenyama, nokuningi. Amaphikishi avela ku-coppa, guanciale, ne-mortadella ekuphekeni okulungiselelwe, njenge-sparhetti carbonara kanye ne-radicchio eboshwe ne-pancetta ne-balsamic.

• 04 ka 05

  Charcuteria: Umphefumulo waseSpain

  Ukuhamba ngaphesheya kweMedithera, "i-Charcuteria" igxila emlandweni kanye nokuphatha ukukhwabanisa nokupheka kwenyama yaseSpain.Umsebenzi kaJeffrey Weiss awuyona nje incwadi yokupheka, kodwa indaba yendawo yokudlela yezwe elandelwa ngokuhlangenwe nakho kwakhe kokuqala ukuhamba nokuchitha isikhathi nabantu baseSpain nemindeni, kanye nezithombe ezicacile ezidubula nguNathan Rawlinson. Yenzelwe ukufunda kusukela ekuqaleni kuze kube sekupheleni, iqala ngokuphazamiseka kwemikhakha kanye nezithako, ukuhamba ngezinqubo zokuguqula izinwele, futhi kufike ekukhethweni okubanzi kokupheka.

• 05 ka 05

  I-Charcuterie Yezobuchwepheshe: Ukwenza Isisindo, Ukuphulukisa, Imithangala, Izindleko

  Yenzelwe abafundi bokudla, abaqeqeshiwe, nabapheki bekhaya, le ncwadi ihlanganisa izinto ezincane, kusukela ezinhlanzi nasezinhlanzi zasolwandle kuze kube yimishini nokubhema. "I-charcuterie ephathekayo" yakhiwe kwifomethi yokufunda elula ukufunda. Zonke lezi zokupheka zivivinywe eklasini ye-Cincinnati State Technical College Uhlelo lwezobuCiko, lapho umlobi-mbumbulu uJohn Kinsella, umculi we-American Culinary Federation-oqinisekisiwe, ungumxhumanisi wohlelo. Iqinile.