Charcuterie
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Product Description
Product Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
31 of 31 people found the following review helpful
Format:Hardcover
This is a well researched, readable and helpfully illustrated book. It's a very good choice if you want a book that will instruct you in a broad range of techniques, provide reliable recipes and inspire you to transform lemons, a whole organic pig and everything else in between.
Don't worry that this book is over-verbose. There's no wasted text unless you can only think in bullet points!
Don't worry that this book is over-verbose. There's no wasted text unless you can only think in bullet points!
9 of 9 people found the following review helpful
Format:Hardcover
This is a very easy to follow book. The background to the recipes makes it an interesting read, and the recipes are easy to follow. Some of the recipes use ingredients which may be difficult to aquire, but most are readily available. Once you have cured your own bacon you will never want supermarket versions again. The fact that this is quite an old book doesn't reduce its value to today's home cook.
21 of 22 people found the following review helpful
Format:Hardcover
If your interested in home sausage making, curing your own meats or Charcuterie in general then this title is for you, an excellent book, precise and informative, clearly written by people who know what they are talking about. Recommended.
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Most Recent Customer Reviews
Recipient was delighted with it.
I bought this as a birthday present for my husband, who has already a huge range of cookery books: I wanted something high quality and different. Read more
Published 2 months ago by P. Gully
great book
This book is invaluable to someone who is beginning to make their own charcuterie. It is full of information and very straightforward.
Published 2 months ago by caitlin
Readable and informative
My first impression when opening this book was 'oh, no photos' and this does reduce the overall experience and is something which the subject matter lends itself to (there are good... Read more
Published 4 months ago by Mathias T Hague
A must have!
I do like this book! its well designed and includes a good selection of recipes and methods that are explained in straightforward language. Read more
Published 4 months ago by PeeVee
Meat curing made easy
Found this book very informative and easy to follow. Will make a great addition to any good cooks collection of recipe books. Can highly recommend it.
Published 5 months ago by P.M.
Bought as a gift, but was well received
I bought this book as a gift for a friend who has just started smoking and salting his own meats and I thought it would be a perfect book for him to get some ideas and... Read more
Published 6 months ago by i4colour
Good
Help ful book Very interested lots of different meat ideas will help to make decision of what to do with all ur meat
Published 7 months ago by Ajs
Perfect
Made by a writer with a passion for food, and its what you get: wonderful writing, astonishing drawings, perfect receipts (no photos).
Published 10 months ago by Rui
Charcuterie
There is no doubt that this is a useful book. However, from my point of view its has two serious drawbacks which are linked
1: It is very American in its approach. Read more
1: It is very American in its approach. Read more
Published 11 months ago by ARH
A very America Experience
This is a really interesting read and well written. It is geared towards advanced cooks, but is based around kitchen sized portions. Read more
Published 11 months ago by Mr. D. Sheppard
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