Charcuterie: The Craft of Salting, Smoking, and Curing

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Charcuterie: The Craft of Salting, Smoking, and Curing (eBook) Pub. Date: 11/17/2005 Publisher: Norton, W. W. & Company, Inc.
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Charcuterie: The Craft of Salting, Smoking, and Curing Pub. Date: 11/21/2005 Publisher: Norton, W. W. & Company, Inc.

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Overview

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.

Editorial Reviews

Publishers Weekly

Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on p t s and terrines is entitled "The Cinderella Meat Loaf" and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings. Agent, Elizabeth Kaplan. (Nov. 21) Copyright 2005 Reed Business Information.

Product Details

ISBN-13: 9780393058291
Publisher: Norton, W. W. & Company, Inc.
Publication date: 11/21/2005
Pages: 416
Sales rank: 26,090
Product dimensions: 10.28 (w) x 10.86 (h) x 1.13 (d)

Meet the Author

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.

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Chelsea65

Posted March 11, 2009

A more in depth look at sausage and salami making for the home cook

If you are interested in making suasages, salami and terrines at home, this is a great book for a moderate to advanced skilled cook. I wouldn't recommend it for a beginner though. The directions are clear and easy to follow and the recipe selections is very large with recipies that are hard to find in other sausage and cured meat cookbooks. I also enjoyed the section about sauces and pickles.

1 out of 1 people found this review helpful.
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Anonymous

Posted March 31, 2006

The Password is Immersion

These are not two cursory craftsmen. They have both been immersed for a long time in what they do Polcyn is a chef/instructor specializing but certainly not limited to charcuterie (perhaps it is a sign of divine predestination that his name from birth was essentially Brine Porcine). Ruhlman is a food scribe extraordinaire, as witnessed by his exhaustive coverage of Thomas Keller, Eric Ripert, Michael Symon and of course, Brian Polcyn. So it comes as no surprise that they should choose to enlighten the masses about the science of immersion, priced within anyone's reach. ***** The techniques in this book can actually be applied metaphorically to almost anything. The consequences of saturation are never better demonstrated than within the covers of this book, and every procedure involves some sort of osmosis through either wet or dry submersion. A light bulb will go on over your head if you read this book while your kids are watching TV. Environmental factors will be highlighted and your awareness of them will be heightened. Your food will start to taste better, unless you're eating with the clowns, colonels and cartoon kings. ***** If you're lucky enough to be able to make some spare time for yourself, I can't imagine a more productive way to spend it than by using this book to prepare food an order of magnitude better than most cookbook fare. If putting your time in is how you pay your dues, this is the most profitable route to take I know. ***** Did I mention that there are recipes for every technique?

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Anonymous

Posted September 20, 2009

Great overview and recipes

Very informative for overall processes, and all the recipes I have tried so far work perfectly.
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