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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
Format: ePUB
$45.75

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.

WRITE A REVIEW

Great book!

5

This is a great book for those new to the art. Loads of preliminary information and hundreds of great looking recipes. I've only tried the sausage recipes so far as it's too warm to hang meat at the moment but the instructions were clear and easy to follow and my sausages were great (albeit very salty. I would suggest adding less salt than recommended and increasing if you feel it necessary.) Definitely glad I bought this book.

Australia

Excellent reference material

4

Great book fantastic reference material

Adelaide South Australia

true

Great reference

5

Worth every cent.

Darwin au

Good for our purposes

4

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

Shepparton

Practical and easy to understand

5

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.

Canberra

true

Grouse Book!

5

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

Wangaratta

true

contained all that i needed

5

great service and free prompt delivery

Sa

true

Charcuterie

4.7 7

100.0

"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 21.0  x 3.0
Edition Number: 1