|
Ash-salt Baked Snapper
|
Feeding Hannibal: A Connoisseur's Cookbook |
|
Basic Brine
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Basic Brine
|
Sous Vide: Better Home Cooking |
|
Basic Dry Rub
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Basic Phosphate Brine
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Basic Pink Brine
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Basic Seafood Brine
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Basic Sweet Cure
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Basic Wet Cure
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Brined Chicken Wings
|
Sous Vide: Better Home Cooking |
|
Brisket and Beef Rib Rub
|
Franklin Barbecue |
|
Cola Brine
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Corned Beef Cure
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Dairy Brine
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Dalmatian Rub
|
Meathead |
|
Fermented Pickles
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Heart of Palm in Five Sections
|
Alinea |
|
Home-Cured Sauerkraut
|
Charcuterie |
|
Homemade Sauerkraut
|
The Professional Chef (8th Edition) |
|
Lemon Confit
|
Charcuterie |
|
Master Brine
|
The Grilling Book |
|
Master Brine
|
Whole Beast Butchery |
|
Perfect Roast Chicken
|
The Zenbelly Cookbook |
|
Pink Salt Rub
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Pork Rib and Turkey Rub
|
Franklin Barbecue |
|
Preserved Lemons
|
D.I.Y. Cookbook |
|
Preserved Lemons
|
The Professional Chef (8th Edition) |
|
Preserved Meyer Lemons
|
No Crumbs Left |
|
Salt Herbs
|
The Professional Chef (8th Edition) |
|
Salt Pickles
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Sauerkraut
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Slow-Curing Rub
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
Smokehouse Shoulder Ham
|
Project Smoke |
|
Spiced Salt
|
Bones: Recipes, History, & Lore |
|
Sweet Dry Rub
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
|
The All-Purpose Brine
|
Charcuterie |
|
The Basic Dry Cure
|
Charcuterie |
|
The Natural Pickle
|
Charcuterie |
|
The Simple Blonder Wet Brine (6.3% Salinity)
|
Meathead |
|
Wiltshire Tank Cure
|
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |