Top 5 Charcuterie Cookbooks

Prosciutto, salami, chorizo, saucisson sec: imba yakagadzirwa charcutery iri kubuda muresitorendi yekudyara munyika yose. Aya mabhuku achakubatsira iwe kuita izvi zvemashiripiti ekugadzirira kumba. Kunyange zvazvo yakava tsika yakakurumbira, nzira yacho ndeyemakore emakore, yakatanga kushandiswa senzira yekuchengetedza zvekudya uye kushandisa zvisikwa zvekudya.

Kunyange zvazvo shoko iro rinoshandura zvakananga ku "nyama yenguruve butcher" muchiFrench - mhuka inonyanya kuzivikanwa inoshandiswa mukugadzirisa - yava nguva yemurazi yezvakagadzirwa uye yakachengetedzwa michina kubva kune marudzi ese emarudzi. Nokuti chero munhu anotarisa kuedza ruoko pane charcuterie pano ndiyo mabhuku mashanu akaisvonaka.

• 01 ye 05

  Iyo Yese Chikara: Mheto Kusvina Chikafu

  Hondo yaFergus Henderson kusvika kune mufaro wekushandisa iyo yose yechikara inokurudzirwa sevadyi vezvokudya zvekare Iyo inotsanangura zvinyorwa zvinyorwa zvese zvekudya zveimwe yezvokudya zvinokudzwa zvikuru munyika, St. John muLondon. Muridzi Fergus Henderson anozivikanwa nokuda kwebasa rake nekunze uye kusagadzika-nyama-ndiye murume uyo akatanga chirwere chekhumba chikafu. "Zvose Zvipenyu" zvine zvakawanda zveHenderson zvinyorwa zvekufambisa, zvakadai seyakakisa marara uye marashiro eparsley, gorosi yenguruve yakakanyiwa nekirasi, uyewo zvakasiyana-siyana zvekudya zvakaporesa. Iri bhuku rakanga riri itsva nekuti raiva rakare. Panguva iyo chikafu chekudya chakanga chisingafariri kutarisa kumashure. Zvino, hongu, ndizvo.

• 02 of 05

  Charcuterie: The Craft of Salting, Kusvuta nekurapa

  Bhuku rino rinofungidzirwa nevakawanda kuva bhaibheri rekucheka. Yakanyorwa nemunyori wezvokudya zvinoremekedzwa Michael Ruhlman uye chiremera chekucheka chechikati Brian Poclyn, inotsvaga kusiyana nekugadzirisa kwemunyu-, kusvuta-, uye kudya kwakaporesa zvakagadzirwa pamwe chete nemasese, pates, minda, uye maitiro. Mapepa anobva kumunyu-anoporesa salmon uye nyama yenzombe yakadzika ku knackwurst uye duck confit. Mune mberi Thomas Keller, anoti, "Izvi zvinogona kuva nguva inofadza zvikuru kuva mubiki uye chef muAmerica. Uye 'Charcuterie' muenzaniso wakanaka. "

• 03 of 05

  Salumi: The Craft of Italian Dry Curing

  Ciao! Imwe inofanirwa-kuverenga kubva kuRuhlman / Poclyn team, "Salumi" inotsvaga muutauro hweItaly hwekuya-kupora nyama. Apo "Charcuterie" inotarisa kune maFrench (Bonjour!) Nzira (pamwe nedzimwe nzira dzeEurope), bhuku iri 100 muItaly. Inotsvaga kusiyana kwechiItaly salumi, marudzi ehombodo, kutorwa kwenyama, nezvimwe. Mapepa anobva kune coppa, guanciale, uye mortadella kugadzirira mapepa, akadai sepaghetti carbonara uye radicchio yakabikwa nepancetta uye balsamic.

• 04 of 05

  Charcuteria: Mweya weSpain

  Kufamba mhiri kweMediterranean, "Charcuteria" inopinda munhoroondo uye kutonga kweSpain kucherwa nekugunzva nyama.Jeffrey Weiss's work haisi bhuku rebibi, asi nyaya yemamiriro ekugadzirira enyika iyo inotaurirwa kuburikidza nezvakaitika pamaoko ake kufamba uye kupedza nguva nevashandi veSpain nemhuri, pamwe chete nemifananidzo yakajeka yakadhindwa naNathan Rawlinson. Yakagadzirirwa kuverenga kubvira pakutanga kusvika pakupedzisira, kutanga nekuputsika kwematongerwo uye zvishandiso, kutamira kumitambo yekuchera, uye kuguma nekusarudzwa kwakawanda kwezvikorekedzo.

• 05 of 05

  Professional Charcuterie: Kuchengetedza Mucheka, Kurapa, Matanda, Pates

  Yakagadzirirwa vadzidzi vekugadzirira, vashandi, uye vabiki vekumba, bhuku rino rinotaura zvishoma zvese, kubva kune hove uye hove yemvura kune zvigadzirwa uye kusvuta. "Professional Charcuterie" inonyorwa mubhuku rakaoma rekuverenga mabhuku. Zvose mapeji aya aive akaedzwa mukirasi yeCincinnati State Technical College yechirongwa chekugadzirira, apo munyori wekunyora John Kinsella, anonzi American Culinary Federation-anozivikanwa mutungamiriri mukuru, ndiye mutungamiri wepurogiramu. Solid.