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Charcuterie: The Craft of Salting, Smoking, and Curing

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Charcuterie

The Craft of Salting, Smoking, and Curing

By Michael Ruhlman, Brian Polcyn, Yevgeniy Solovyev

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Format: Hardcover, 320 pages
Other Information: Illustrated
Published In: United States, 01 November 2005
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 pates, 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.

About the Author

Michael Ruhlman is the author of six books, including The Soul of a Chef and The Making of a Chef. Brian Polcyn is chef/owner of Five Lakes Grill in Michigan, USA.

EAN: 9780393058291
ISBN: 0393058298
Publisher: W. W. Norton & Company
Dimensions: 26.62 x 20.98 x 2.97 centimetres (0.90 kg)
Age Range: 15+ years
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4 review(s)
All Reviews
4
4
Louis on
+2
This book has everything needed for the beginner and at the same time provides the depth of knowledge needed to become exceptional at this craft. While some of the curing salts may seem a bit hard to come by, the internet is a great source and all are readily available. A must for anyone who is interested in sausage making, making their own bacon or even there own salami. A definite two thumbs up
sharon on
+1
recieved the book and it is sensational i would highly reccomend to anyone.
Hayden on
+1
This book is great. It has really clear instructions with some good diagrams. I can't wait to try some recipes.
Mahnoor on
 
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 pates, 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 present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.

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