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Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
Foreword by Thomas Keller page 000 Chapter 1: The Reason for This Food, This Book, or, Why We Still Love and Need Hand-Preserved Foods in the Age of the Refrigerator, the Frozen Dinner, Dominoes Pizza and the 24-Hour Grocery Store page 000 Chapter 2: The Most Powerful Tool In Your Kitchen Transforms the Humble Into the Sublime page 000 Chapter 3: The Exotic Seasoning page 000 Chapter 4: The Power and the Glory: Animal Fat, Salt, and the Pig Come Together in One of the Oldest, Divine-Yet- Humble, Culinary Creations Known to Humankind page 000 Chapter 5: The Artists and the Sausage: Techniques and Recipes for Individualistic, Idiosyncratic and Temperamental Dry-Cured Meat page 000 Chapter 6: The Cinderella Meatloaf page 000 Chapter 7: The Perfect Cooking Environment page 000 Chapter 8: Condiments and Sauces: Not Optional page 000 Acknowledgments page 000 Sources page 000 Index page 000
Library of Congress Subject Headings for this publication:
Food -- Preservation.