The Party Begins with Bacon

Workman Publishing
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Between Thanksgiving and the Super Bowl, it’s party season in America. During these months, many of us invite friends and family into our homes to celebrate with foods that entertain, satisfy, and impress. Great appetizers can help break the ice and jumpstart a party. In The Party Begins with Bacon, bacon masters Peter Kaminsky and Marie Rama have selected fifteen fabulous party recipes from Bacon Nation to kick off your next great gathering. Because, honestly, who doesn’t love party starters that rely on the tantalizing sweet, salty, meaty, smoky tastes of bacon?
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About the author

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.

Marie Rama is a recipe developer, food writer, and coauthor of Cooking Basics for Dummies and Grilling for Dummies. She lives in Yonkers, New York.

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Additional Information

Workman Publishing
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Published on
Nov 1, 2013
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Cooking / General
Cooking / Specific Ingredients / Meat
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

The fly fisherman is a unique breed of sportsman--he loves the sparkle of sunlight dancing off a trout stream, the surreal beauty of a mayfly hatch on a spring day, and the heart-thumping eruption of a surface strike by a large trout. Here Peter Kaminsky writes about the angler's passion and his pursuit of knowledge. He explains how long days without fish can teach you how to deal with failure and how releasing a caught fish can remind us about ethics. He offers inspiration to those who love the sport as much as he does.

On Riding Things Out
When things are great, anglers are known to enter a kind of fishing rapture. But once in this state, the minute things slow down they want to race off to the next spot. This is the piscatorial presumption that the fishing is always better on the other side of the lake. It isn't-- and more times than not if you leave fish to find fish you will find nothing. When the going is good, stay with it.

On The Nature Of Success
You fail more than you succeed. One cast out of ten, or twenty, or a hundred may produce a strike at the other end of the line.... And then, when a fish does take the fly, you must set the hook, fight it well, and not let it break your leader with its leaps and runs and dives under a rock or branch. All in all, the odds are against you big time. Still, the pursuit excites.

On Home Turf
Home is where you feel safe when your children go fishing. Home is where you know when it is unsafe. Home is where every one of your friends has a fish tale about a place you know. Home is where no one cuts you slack about your own embroidered fishing yarns.... Home is anywhere, then, where the quality of the experience, if only for a moment, makes you feel "I have always been here."

On Getting Older
The key to enjoyment at fifty-five is the same as the key to enjoyment at fifteen: Do whatever you can do as well as you can, then try to do a little more-- but don't try to rewrite the record books. You probably can't, and it's not important anyway.

On Teaching And Learning
This would not be the frist time in the course of our week that my daughter would outfish me. As she caught big fish and learned to play them, her confidence increased and her casting improved, thanks in no small part to her guide.... I was happy that she had finally moved into the class of real fly fisherpeople.
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