Top 5 Charcuterie Cookbooks

Karin bayani, salami, chorizo, saucisson sec: gidan cacuterie yana cike da abinci a cikin gidan abinci a duk fadin kasar. Wadannan littattafai zasu taimake ka ka yi wannan sihiri na kayan ƙanshi a gida. Duk da yake ya zama sananne, fasaha ita ce tsohuwar shekaru, ana amfani dashi a matsayin hanyar da za a adana abinci da kuma amfani da yanke nama.

Kodayake kalma ta kai tsaye zuwa "mai naman alade" a cikin Faransanci - dabba mafi yawan dabba da aka yi amfani da ita - ya zama lokacin lada don warkar da kiyaye kayan daga dukkan nau'o'in. Ga duk wanda ke neman gwada hannun a cacuterie a nan su ne littattafan biyar mafi kyau.

• 01 na 05

  Abincin Gurasa: Hanci don Cincin Tail

  Cikin Fergus Henderson na jin dadi na yin amfani da dukan dabba ana yaba a matsayin mai masaukin abincin da ya fi son abincin. Yana nuna nau'in kayan cin abinci duk da cewa abincin gargajiya na daya daga cikin gidajen cin abinci mafi daraja a duniya, St. John a London. An san Fergus Henderson ne mai aiki da aikinsa tare da cin nama da nama-shi ne mutumin da ya fara cin nama. "Gurasar Dabba" ta ƙunshe da yawancin girke-girke na Henderson, irin su yatsun nama da naman alade, naman alade da aka danye da dankalin turawa, da magunguna iri iri. Wannan littafi ya kasance mai ban mamaki saboda al'ada ne. A lokacin da al'adun abinci ba su sha'awar kallon baya ba. Yanzu, ba shakka, shi ne.

• 02 na 05

  Charcuterie: Gwanin Salting, Shan taba da Curing

  Wannan littafin yana dauke da mutane da yawa don zama Littafi Mai Tsarki na cacuterie. Written by marubucin abinci mai cin abinci, Michael Ruhlman da manajan kare lafiyar Brian Poclyn, yana bincika bambance-bambance da kuma fasahar gishiri, da kyafaffen kayan shafa, da kuma kayan da aka warkar da busassun abinci tare da sausages, pates, terrines, da kuma fasaha. Tsarin girke-girke daga salmon-salmon da naman sa jerky zuwa knackwurst da duck confit. A gaba Thomas Keller, ya ce, "Wannan na iya kasancewa mafi farin ciki har abada ya kasance mai dafa da kuma shugaba a Amurka. Kuma 'Charcuterie' misali ne na misali. "

• 03 na 05

  Salumi: Tasirin Italiyanci na Italiyanci

  Ciao! Wani kuma dole ne ya karanta daga rukunin Ruhlman / Poclyn, "Salumi" a cikin fasahar Italiyanci da ake dafaccen nama. Inda "Charcuterie" ke mayar da hankalin hanyoyin Faransanci (Bonjour!) (Tare da wasu hanyoyin Turai), wannan littafi yana da kashi 100 na Italiyanci. Yana bincika bambance-bambance a cikin Italiyanci salumi, iri-iri iri, yanka nama, da sauransu. Kayan girke-girke ne daga coppa, guanciale, da mortadella don shirya girke-girke, kamar su carpagona da spaghetti da radicchio da aka yi tare da pancetta da balsamic.

• 04 na 05

  Charcuteria: Kurwa na Spain

  Tafiya a fadin Bahar Rum, "Charcuteria" ya shiga cikin tarihin da kuma rinjayar kwantar da hankalin Mutanen Espanya da tsabtace nama.Jeffrey Weiss aikin ba kawai littafi ne kawai ba, amma labari ne game da gonar noma na kasar da aka fada ta hanyar abubuwan da ya faru na farko tafiya da kuma ba da lokaci tare da masu sana'a da iyalan Mutanen Espanya, da kuma hotunan hotunan da Nathan Rawlinson ya harbe. An tsara shi don karantawa daga farko zuwa ƙarshe, farawa tare da raguwa da hanyoyin da sinadirai, motsawa zuwa ka'idojin cacuterie, da kuma ƙare tare da zaɓin girke-girke mai yawa.

• 05 na 05

  Professional Charcuterie: Yin Sausage, Curing, Terrines, Pates

  An tsara shi don 'yan makaranta, masu sana'a, da kuma masu dafa abinci na gida, wannan littafi ya kayyade duk wani abu, daga kifin kifi da kaya don kayan aiki da shan taba. "Kwararren Charcuterie" an hada shi a cikin tsarin rubutu mai sauki. Dukkan kayan girke-girke an gwada su a cikin kundin tsarin cinikayya na Cincinnati State Technical Academy, inda marubucin John Kinsella, masanin Culinary Federation, ya jagoranci shirin. M.