Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

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Charcuterie: The Craft of Salting, Smoking, and Curing 4 out of 5 based on 0 ratings. 14 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.
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Very informative for overall processes, and all the recipes I have tried so far work perfectly.
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