| View Larger Image | Charcuterie: The Craft of Salting, Smoking, and Curing | Hardcoverby Michael Ruhlman (Author), Brian Polcyn (Author), Thomas Keller (Foreword)
| List Price: | $35.00 | | Price: | $23.10 | | You Save: | $11.90 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | W. W. Norton & Company | | Page Count: | 416 Pages | | Publication Date: | November 21, 2005 | | Sales Rank: | 1,887st |
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FEATURES | - ISBN13: 9780393058291
- Condition: USED - VERY GOOD
- Notes:
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EDITORIAL REVIEWS |
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 71 reviews)
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A love song to fat, salt and pigs by Nathan C. England (Brisbane, Australia)  4 Stars
November 27, 2009
This is a great book, really laying bare the rather mysterious art of curing meat. The authors are immensely passionate about their topic, and it is refreshing to read a book unabashedly vaunting fat, salt and all the things everyone else runs screaming from. I'm about half way through so far, and have really been inspired. The only thing stopping me from 5 starring it is the illustrations, which although are well executed, I think would have been better served with regular photos (which I suspect the illustrations are just drawn from anyway). The recipes are easy, the information is concise and doesn't presume an already high level of culinary knowledge. If you are interested in curing your own meat (and vegetables, btw) or are just after an informative book on a little covered subject, then this comes highly recommended.
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4 Stars but BUYER BEWARE! by Bitsobrawn 4 Stars
November 16, 2009
I didn't actually buy this book but checked it out at the library. I'm glad I did. This book is a wealth of information and one of a few on the subject of cured meats and charcuterie. However, THERE ARE ZERO COLOR PICTURES IN THIS BOOK! I can't believe a book of this depth has no beautiful color pictures of the wonderful meats described in this book. I mean I would have thought there might have been at least a handful of colorful pictures but there aren't. Otherwise this book is well worth and very interesting with some great recipes.
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best book ever by robiyaki (Florida)  5 Stars
November 14, 2009
This is not a cookbook, the book has great stories as well as recipes but most of all it teaches you the craft of curing your own meats at home. Most of the techniques are done with equipment you already have at home or could easily attain. It's written in a way that makes it easy to read cover to cover as a novel.
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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.
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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.
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