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Charcuterie: The Craft of Salting, Smoking, and Curing | 
 enlarge | Authors: Michael Ruhlman, Brian Polcyn
Creator: Thomas Keller
Publisher: W. W. Norton
Category: Book
List Price: $35.00
Buy New: $20.77
You Save: $14.23 (41%)
New (47) Used (12) from $20.77
Rating:  55 reviews
Media: Hardcover
Pages: 416
Number Of Items: 1
Shipping Weight (lbs): 2
Dimensions (in): 10 x 8.2 x 1.3
ISBN: 0393058298
Dewey Decimal Number: 641.61
EAN: 9780393058291
Publication Date: November 21, 2005
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Hardcover. new
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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 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, 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.
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| Customer Reviews: Read 50 more reviews...
 Great recipes but be wary on the salt November 22, 2008
R. Haeckler (West Chester, PA)
This is a great book and I love it, but I've found some errors, I believe, in the sausage recipes. They often say to use 2-3 tablespoons of salt for 5 lb of meat. If one tablespoon is 3 teaspoons, that is 6-9 teaspoons. Most of the recipes I've seen elsewhere call for just one teaspoon of salt per pound and really more than that tastes too salty to me. Don't let that stop you from trying the recipes, but remember that you can always add more salt, can't get it back out again easily.
I just made the turkey sausage recipe from the book with the sour cherries. I used bacon for the pork fat since that is hard to find here. (Using 3 tsp. salt since the bacon was salt-cured.) It was really delicious, very gourmet!
This is a great book for someone who wants to try making more of their own foods to leave out the MSG, which is unnecessary when you use quality, fresh ingredients. Do believe him when he says fresh herbs make a difference!
charcuterie September 23, 2008
Christopher Lance Wild (new zealand)
very well written, a pleasure to read. covers all aspects of small goods production. very easy to understand for any one getting into this hobby.
Inspirational! August 26, 2008
Aaron C. Ettlin (Portland)
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.
Meat, Meat....Eat more Meat!!!!!!!!!!!!! August 11, 2008
Debbie Fugate (Santa Cruz ,California USA)
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.!!!!!!!!!!!!!!!!
Charcuterie for the home enthusiast June 18, 2008
Michael B. Downs (DIMBOOLA, Victoria Australia)
1 out of 1 found this review helpful
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
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