Embutidos en Argentina

$98 · Offered by Kitchen Arts & Letters

This guide to making fresh and cured sausages takes advantage of Argentina’s production of high quality meats, offering both traditional and contemporary recipes from a renowned Buenos Aires chef. Detailed commentary on choosing meat, casings, and flavorings precede recipes for the likes of Pork with fresh turmeric, tamarind, and lemon Pork with plums and kimchi Lamb with currants and wild sorrel Patagonian lamb with white wine and garlic Duck with cane honey and pickled chiles Argentine chorizo (beef-based) Mortadella The book assumes you are comfortable with tasks such as stuffing casings, as well as with the hygiene of preparing sausage for curing in a controlled environment. A fascinating resource. Paperback with cardboard slipcase. Color photographs throughout. $98.00

• Binding: Hardcover

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