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, coauthor 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, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 68 reviews)

Marvellous book! by Joe Bloggs (Queensland, Australia)

5 Stars
October 20, 2009
I have never borrowed a book from the library and loved it so much I had to buy it. That was the case with this book. Charcuterie is straight forward to the point and obviously written by a couple of guys that love this subject to the point where you can't help getting excited. Yes we are talkng about sausages and salting and curing stuff here! Boy do they like pork as well, any book with the line '..we'd like to make sure that one thing is understood here and now: The pig is king' is fine by me. The other thing that impressed me is the recipes are in metric. Finally some American authors that allow for the fact that the whole world is run in imperial measurements. Bravo. I'm off to make some sausages.

The Most Amazing Old School Cooking by PJY (Cumming, Ga USA)

5 Stars
October 13, 2009
I've wanted to go back to the basics. Make and eat the foods our traditional families made before corporate America started shrink wrapping it and adding unnatural things to our food. So I got the book and I must admit it exceeded my expectations. Making bacon from scratch (Pork belly, salt and smoke) was a fun and easy experience. Lemon Comfit and other far off sounding foods easily came into reach. Now we're eyeing sausage and bringing back the old flavor and old love that is now mass produced and mass-ly bad. In short, this book ROCKS! If you want to try some easy old school meat preservation that frees you from current chemicals and is just plain fun and great tasting, get this book. What a find. Our first bacon was so good we promised to never buy again. 1/2 the price and twice the flavor. Give it a go. You won't regret it. And it isn't expenses to get started. Nice and cheap which helped.

Could use a few color illustrations by St. Louisan

4 Stars
September 02, 2009
On the whole this book is excellent. The recipes are diverse and well-written, and the techniques are clearly explained. The black and white illustrations are well done, but there are certain recipes that might benefit from a few color illustrations or photographs.

Simple - What to make good stuff? Buy This Book by Jason Golod (Bay Area, California)

5 Stars
July 22, 2009
Gosh, I am not sure why people have to spend time pointing out every little error. I have tried to write a book before, it is not easy. Here is the bottom line, if you are interested in Charcuterie, buy this book. If you have wanted to make sausage at home, buy this book. If you like to learn things, buy this book. I have personally made at least 5 of the recipes in this book and they have all been great. I have sampled a few other recipes that other people have made and they were great. I am not sure why people let a writer's style get in the way when the book in question is a COOKBOOK. There is a lot to learn about Charcuterie and you will certainly learn more than the cost of this book if you buy it and read it. Enjoy.

Trilled and trying out recipes by Wee Seng Khiong (Sarawak, Malaysia)

5 Stars
June 08, 2009
Thoroughly happy with this book, this fountain of information. I have just started a bacon and a ham but impossible to buy prague powder inthis part of the world. Have used 5% Potassium Nitrate KNO3 (E252)to 95% common Salt mix instead. Hope they turn out OK!

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