Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

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Product Details

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

About the Author

Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.

Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.

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Charcuterie: The Craft of Salting, Smoking, and Curing 4.1 out of 5 based on 0 ratings. 17 reviews.
Guest More than 1 year ago
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?
Chelsea65 More than 1 year ago
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.
wwj on LibraryThing 5 months ago
This got me started on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover. It is comprehensive and it is time consuming. At this point I have probably made 90% of the sausage, I regularly cure hams, wine coolers work well for this. I do hot and cold smoking. The French Garlic Sausage is a staple in the house.It does take time, it takes a cold kitchen, it works better with good pork, especially for things like whole hams and bacon.
Bibliophial on LibraryThing 8 months ago
For those interested in meat and in foodsmoking, this is an extraordinarily thought-provoking book. But also potentially demanding in terms of one's commitment to putting in the time to create quality food.
jontseng on LibraryThing 8 months ago
Comprehensive coverage of a surprisingly rarely covered topic. Makes you appreciate how much effort goes behind what we see as everyday sausages and charcuterie. Oh, and also makes you want to pull out that meat grinder and start mincing. Anyone got some dead pig going spare?
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Very informative for overall processes, and all the recipes I have tried so far work perfectly.
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