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Charcuterie : The Craft of Salting, Smoking, and Curing - Michael Ruhlman

Charcuterie

The Craft of Salting, Smoking, and Curing

Hardcover

Published: 3rd September 2013
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Published: 28th August 2013
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Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

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Charcuterie
 
4.7

(based on 6 reviews)

Ratings Distribution

  • 5 Stars

     

    (4)

  • 4 Stars

     

    (2)

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100%

of respondents would recommend this to a friend.

Pros

  • Informative (6)
  • Deserves multiple readings (5)
  • Easy to read (3)

Cons

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Best Uses

  • Reference (6)
  • Gift (3)
    • Reviewer Profile:
    • Casual reader (3)

Reviewed by 6 customers

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4.0

Excellent reference material

By 

from Adelaide South Australia

About Me Casual Reader

Verified Buyer

Pros

  • Deserves Multiple Readings
  • Informative
  • Well Written

Cons

    Best Uses

    • Reference

    Comments about Charcuterie:

    Great book fantastic reference material

     
    5.0

    Great reference

    By 

    from Darwin au

    About Me Casual Reader

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    Pros

    • Deserves Multiple Readings
    • Easy To Read
    • Informative

    Cons

      Best Uses

      • Gift
      • Reference

      Comments about Charcuterie:

      Worth every cent.

       
      4.0

      Good for our purposes

      By 

      from Shepparton

      About Me Bookworm

      Verified Buyer

      Pros

      • Informative

      Cons

        Best Uses

        • Reference

        Comments about Charcuterie:

        Useful to us because we make salami and sausages. Good recipes.

        (1 of 1 customers found this review helpful)

         
        5.0

        Practical and easy to understand

        By 

        from Canberra

        About Me Everyday Reader

        Verified Buyer

        Pros

        • Deserves Multiple Readings
        • Easy To Read
        • Informative

        Cons

        • None

        Best Uses

        • Reference
        • Special Needs

        Comments about Charcuterie:

        This book is an invaluable starting point to curing your own meats, ranging from simple three step processes for doing bacon to quite sophisticated sausage making as your experience progresses. A wonderful resource, and suitable for beginners and experienced users alike.

        (2 of 2 customers found this review helpful)

         
        5.0

        Grouse Book!

        By 

        from Wangaratta

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        Pros

        • Deserves Multiple Readings
        • Easy To Read
        • Informative

        Cons

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          • Gift
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          Comments about Charcuterie:

          Very good Cook Book, especially regarding the smoking of various types of meat

          (1 of 1 customers found this review helpful)

           
          5.0

          contained all that i needed

          By 

          from Sa

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          Pros

          • Deserves Multiple Readings
          • Informative
          • Well Written

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            • Gift
            • Reference

            Comments about Charcuterie:

            great service and free prompt delivery

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            "125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field

            ISBN: 9780393240054
            ISBN-10: 0393240053
            Audience: General
            Format: Hardcover
            Language: English
            Number Of Pages: 320
            Published: 3rd September 2013
            Publisher: WW Norton & Co
            Country of Publication: US
            Dimensions (cm): 26.1 x 21.1  x 2.9
            Weight (kg): 0.98
            Edition Number: 1