Buy Used
Used - Good See details
Price: 20.54

Trade in Yours
For a 9.00 Gift Card
Trade in
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Image not available

Tell the Publisher!
Id like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Charcuterie: The Craft of Salting, Smoking and Curing [Hardcover]

Michael Ruhlman , Brian Rolycyn
4.5 out of 5 stars  See all reviews (28 customer reviews)

Available from these sellers.


Amazon Price New from Used from
Hardcover --  
Trade In this Item for up to 9.00
Trade in Charcuterie: The Craft of Salting, Smoking and Curing for an Amazon Gift Card of up to 9.00, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Book Description

15 Nov 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 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.

Product details

  • Hardcover: 416 pages
  • Publisher: W. W. Norton & Company (15 Nov 2005)
  • Language: English
  • ISBN-10: 0393058298
  • ISBN-13: 978-0393058291
  • Product Dimensions: 2.9 x 20.3 x 25.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 219,632 in Books (See Top 100 in Books)

More About the Authors

Discover books, learn about writers, and more.

Product Description

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.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

Most Helpful Customer Reviews
34 of 34 people found the following review helpful
5.0 out of 5 stars A good book 4 Jan 2008
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!
Comment | 
Was this review helpful to you?
14 of 14 people found the following review helpful
4.0 out of 5 stars An Essential Handbook 20 Dec 2009
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.
Comment | 
Was this review helpful to you?
6 of 6 people found the following review helpful
5.0 out of 5 stars Clear, Informative and Interesting 4 Oct 2010
By Peter B
Format:Hardcover|Verified Purchase
I bought this book after reading a number of recommendations on the Internet, when I wanted to make my own smoked bacon. It has not disappointed. Firstly, it is very interesting to read. Secondly, it is informative and comprehensive, with clear curing and smoking instructions for the budding home charcutier. It is mostly about pork, but also includes poultry and some beef and vegetables, covering sausages, pates, salamis, hams, bacons, and much more, with some recipes. My first two slabs of dry-cured bacon were excellent, and I smoked them in my Weber kettle barbecue. Now I want to have a go at hams, rillettes and lots of other good-sounding things - it could become my new fun and satisfying hobby!
Was this review helpful to you?
23 of 25 people found the following review helpful
5.0 out of 5 stars Getting the best from your Pig! 9 Dec 2006
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.
Comment | 
Was this review helpful to you?
5 of 5 people found the following review helpful
5.0 out of 5 stars Indepth and informative. 7 Nov 2010
By JamJam
Format:Hardcover|Verified Purchase
When I first opened the book, I was a little disappointed. I am so used to glossy photos of everything in cookery books that I expected the same here. I got over my initial surprise and began reading. What a wonderful book. There is an indepth description of each recipe, and how and where they came from. Then there are selective sketches beautifully done on various things from terrine tins to meat grinders. I find it has the warm feel of a book written in the early/mid part of the 20th century. And I especially like the generous section at the back explaining various sauces which are vital to making the meats even more special. This book is well worth buying!
Comment | 
Was this review helpful to you?
3 of 3 people found the following review helpful
4.0 out of 5 stars Readable and informative 23 Jan 2012
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 black and white drawings however). And given the price, is probably justifable. Otherwise, a pleasant, folksy read and very comprehensive information at every stage of production. My sausage making has already improved from just a few of the tips included. Loads of detailed recipes and instructions probably make it the definitive book to have on hand in the kitchen for meat fiends.
Comment | 
Was this review helpful to you?
3 of 3 people found the following review helpful
4.0 out of 5 stars A very America Experience 18 Jun 2011
This is a really interesting read and well written. It is geared towards advanced cooks, but is based around kitchen sized portions. When I say American experience, it does not really cover things like the British Banger, and more European curing. That I really enjoyed it and will be trying some of the recipes.
Comment | 
Was this review helpful to you?
2 of 2 people found the following review helpful
5.0 out of 5 stars Serious Book - Not Full Of Photos 16 May 2011
This is a serious book on the subject of Charcuterie. Very informative and well delivered.

This book is not full of glossy photos so if you are looking for that you would be better off buying 'CURED'.

The lack of photos is not an issue once you start reading this one.

Great book for those who want to learn more about this area of food.

Highly recommended.
Comment | 
Was this review helpful to you?
Would you like to see more reviews about this item?
Were these reviews helpful?   Let us know
Most Recent Customer Reviews
4.0 out of 5 stars Four Stars
Good beginners guide
Published 20 days ago by bruce
5.0 out of 5 stars Great to get you started - it is US based ...
Great to get you started - it is US based be aware of that - Really good inspiration and recipes and a good read
Published 1 month ago by PI
5.0 out of 5 stars Excellent coffee-table guide for the budding home charcutier
This is a nicely laid out, attractive book, which contains clear instructions and nice recipes. The recipes themselves are, for the most part, traditional and unpretentious. Read more
Published 3 months ago by Martin Glynn
5.0 out of 5 stars The last book on curing you'll ever buy
This is a brilliant book.
I bought it to find out more about curing bacon but have now been distracted by the sausage recipes, confit, smoking - even preserved lemons. Read more
Published 10 months ago by R. Partos
5.0 out of 5 stars Authorative
This book is informative and authoritative, providing recipes and guidance on the production of a variety of cured meats and sausages. Read more
Published 12 months ago by R. J. de Bulat
5.0 out of 5 stars Excellent!
Great book. Full of great recipes, hints & tips that make sure you get the best out of each recipe. Highly recommended
Published 13 months ago by Quixote
5.0 out of 5 stars A great book
It is so simple and clear, with recipes that work. It's also very comprehensive, covering hams, bacon, sausages and salami.
Published 14 months ago by Jim Bennett
4.0 out of 5 stars some good ideas
this goes well with the smoker I bought last year only regret is that I should have bought both years ago!
Published 18 months ago by K. Riley
4.0 out of 5 stars Meats
I bought this book for home curing of different meats and for a few extra tips. I have been curing meats since I learned the trade from my grandmother (farming stock). Read more
Published on 23 Jun 2012 by Jem
4.0 out of 5 stars 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 on 10 Mar 2012 by P. Gully
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
First post:
Prompts for sign-in

Search Customer Discussions
Search all Amazon discussions

Look for similar items by category