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Charcuterie: The Craft of Salting, Smoking, and Curing

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Authors: Michael Ruhlman, Brian Polcyn
Creator: Thomas Keller
Publisher: W. W. Norton
Category: Book

List Price: ~~$35.00~~
Buy New: $20.95
You Save: $14.05 (40%)

New (40) Used (11) from $20.95

Avg. Customer Rating: 4.5 out of 5 stars

53 reviews
Sales Rank: 5003

Media: Hardcover
Number Of Items: 1
Pages: 416
Shipping Weight (lbs): 2
Dimensions (in): 10 x 8.2 x 1.3

ISBN: 0393058298
Dewey Decimal Number: 641.61
EAN: 9780393058291
ASIN: 0393058298

Publication Date: November 21, 2005
Availability: Usually ships in 1-2 business days

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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 p�t�s, 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, co-author 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, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.

Customer Reviews: Read 48 more reviews...

5 out of 5 stars

Inspirational! August 26, 2008
I absolutely love this book. It treats the glorious history of preserved animal proteins with the respect and detail it rightly deserves. "Whether thrifty or luxurious" is fully embodied, from foie gras terrines to meatloaf, to bacon, or blood sausage, or even prosciutto and lardo it's all here. Proper methods are outlined clearly and logically, and recipes are of reasonable size for the home cook. I have produced several recipes from this book, and my coworkers and I are pleased with the results. This book demystifies charcuterie and places it squarely in the hands of the people (As it needs to be). It's a forgotten art among home cooks, and was once vital for survival; now we can practice for the joy, and for the flavor.

5 out of 5 stars

Meat, Meat....Eat more Meat!!!!!!!!!!!!! August 11, 2008
I had borrowed this book from a friend to learn to make Sausage. Once I looked at it I had to own it. Once I owned it I found so many that I wanted to make. It is laid out very well.!!!!!!!!!!!!!!!!

5 out of 5 stars

Charcuterie for the home enthusiast June 18, 2008
Well written and, for the layperson, easy to understand, this book is an essential addition to any kitchen craftsman's reference library. Covering everything from the history of meat preservation to hands on DIY, this book will have you preserving and smoking your own hams, bacon and sausages in no time at all and enjoying the experience. For me its been a 10 out of 10 experience.Charcuterie: The Craft of Salting, Smoking, and Curing

5 out of 5 stars

Easy reading for great results! June 12, 2008
I've just bought this for my boyfriend, who hasn't read a book since high school. Before I knew it, we were eating delicious smoked meats. Easy to read, basic instructions and fabulous recipes - it's a book that will be handed down through the generations.

5 out of 5 stars

Fabulous way to learn the craft! May 28, 2008
This is a fantastic book. It took me from never having made sausages, to making some of the best I've ever had in a matter of days. Based on the content, it will serve me well through the intermediate stage of learning charcuterie.

To address some criticism I've heard...

If the book were $100 and 3 times as thick, I might expect a more comprehensive work. But it's not, so I don't and it isn't.

The drawing are well done. Yes, pictures would be nice, but this book focuses on information and content. Generally, we /know/ what a sausage looks like. Some of the terrines and perhaps color pictures of molds we might encounter during dry-curing might be nice.

For the price you pay vs. what you get, it is THE book to buy.

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