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Charcuterie: The Craft of Salting, Smoking, and Curing
W. W. Norton Product Details - Ratings and reviews for charcuterie: the craft of salting, smoking, and curing. |
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by: Michael Ruhlman,
Brian Polcyn
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Sales Rank: 2210
W. W. Norton
Released: 2005-11-21 |
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Media: Hardcover (1)
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Product Description
The only book for home cooks offering a complete introduction to the craft.
Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Ruhlman, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.
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Charcuterie: The Craft of Salting, Smoking, and Curing
- Hardcover: 416 pages
- Publisher: W. W. Norton; 2005-11-21
- Label: W. W. Norton
- Studio: W. W. Norton
- ISBN: 0393058298
- Average Customer Review: based on 54 reviews
- Sales Rank in Books: #2210
Avg. Customer Review:
0 of 0 people found the following review helpful:
Customer Rating: 
Summary: charcuterie 2008-09-23
Comment: very well written, a pleasure to read. covers all aspects of small goods production. very easy to understand for any one getting into this hobby.
0 of 0 people found the following review helpful:
Customer Rating:
Summary: Inspirational! 2008-08-26
Comment: I absolutely love this book. It treats the glorious history of preserved animal proteins with the respect and detail it rightly deserves. "Whether thrifty or luxurious" is fully embodied, from foie gras terrines to meatloaf, to bacon, or blood sausage, or even prosciutto and lardo it's all here. Proper methods are outlined clearly and logically, and recipes are of reasonable size for the home cook. I have produced several recipes from this book, and my coworkers and I are pleased with the results. This book demystifies charcuterie and places it squarely in the hands of the people (As it needs to be). It's a forgotten art among home cooks, and was once vital for survival; now we can practice for the joy, and for the flavor.
0 of 0 people found the following review helpful:
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Summary: Meat, Meat....Eat more Meat!!!!!!!!!!!!! 2008-08-11
Comment: I had borrowed this book from a friend to learn to make Sausage. Once I looked at it I had to own it. Once I owned it I found so many that I wanted to make. It is laid out very well.!!!!!!!!!!!!!!!!
1 of 1 people found the following review helpful:
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Summary: Charcuterie for the home enthusiast 2008-06-18
Comment: Well written and, for the layperson, easy to understand, this book is an essential addition to any kitchen craftsman's reference library. Covering everything from the history of meat preservation to hands on DIY, this book will have you preserving and smoking your own hams, bacon and sausages in no time at all and enjoying the experience. For me its been a 10 out of 10 experience.Charcuterie: The Craft of Salting, Smoking, and Curing
0 of 0 people found the following review helpful:
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Summary: Easy reading for great results! 2008-06-12
Comment: I've just bought this for my boyfriend, who hasn't read a book since high school. Before I knew it, we were eating delicious smoked meats. Easy to read, basic instructions and fabulous recipes - it's a book that will be handed down through the generations.
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Charcuterie: The Craft of Salting, Smoking, and Curing
