The Green Gourmet Little Book of Charcuterie : An Introduction to the Art of the Charcutier – Smoking and Curing Meats, Forcemeats, Terrines, Sausages & Blood Puddings

The Green Gourmet Little Book of Charcuterie : An Introduction to the Art of the Charcutier - Smoking and Curing Meats, Forcemeats, Terrines, Sausages & Blood Puddings

By Lori Jane Stewart

Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company. There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.

For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?

Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?

How and why did meat preservation start and why is it still being carried out in the traditional ways today?

If you are interested in any aspect of charcuterie, you will need to know all of this and more.

This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it’s rich history throughout the years.

Free as of 11/25/2012 for Kindle. Click here to find out if this book is still FREE.


Recipes With Honey – For All Seasons

Recipes With Honey - For All Seasons

By Diana Bricker

Greetings from the Prairie!

I hope you and your family delight in the Gourmet Country Cuisine featured in this book of over 50 of my personal recipes that I’ve compiled over the years!

It was inspired by my love of cooking and creating recipes as a mother and my many years as a professional caterer. It truly gives me joy to feed family, friends and crowds of people.

A little honey makes everything taste better,

Enjoy!

Diana Bricker

Free as of 11/25/2012 for Kindle. Click here to find out if this book is still FREE.


Vintage Recipes: Vintage Recipes from 1917 Cookies, Cakes, & Pies, Oh My!

Vintage Recipes: Vintage Recipes from 1917 Cookies, Cakes, & Pies, Oh My!

By Wilma Sossaman

“Imagine going back almost 100 years into a kitchen with no microwaves, coffee machines, or electric stoves, only to find the best versions of your favorite snacks, baked using authentic and traditional recipes…” What would you smell, and how would the dough taste differently from modern versions?

While searching through the old round top family trunk, Wilma discovered a kitchen treasure that was too good not to share with the world: her grandmother’s cook book. All Wilma remembers about her grandmother were the round, scalloped sugar cookies that she used to bake. However, her grandmother had not included it in this booklet.

Let Wilma take you by the hand, and introduce you to her grandmother’s recipe book “Tried Recipes, 1917″. She will introduce you to old English baking terms such as “1 saltspoonful salt”, and will teach you how to make authentic versions of the dishes that were once made, sometimes forgotten, but worthy of revival for modern taste buds.

Free as of 11/25/2012 for Kindle. Click here to find out if this book is still FREE.

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