Charcuterie: The Craft of Salting, Smoking, and Curing

( 14 )

Overview

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, ...

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Overview

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.

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Product Details

  • ISBN-13: 9780393058291
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 11/17/2005
  • Pages: 416
  • Sales rank: 350,466
  • Product dimensions: 10.28 (w) x 10.86 (h) x 1.13 (d)

Meet the Author

Mike Ruhlman

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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Customer Reviews

Average Rating 4
( 14 )
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Sort by: Showing all of 14 Customer Reviews
  • 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?

    1 out of 1 people found this review helpful.

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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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