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Charcuterie: The Craft of Salting, Smoking and Curing Hardcover – 15 Nov 2005


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Product details

  • Hardcover: 416 pages
  • Publisher: W. W. Norton & Company; First Edition edition (15 Nov 2005)
  • Language: English
  • ISBN-10: 0393058298
  • ISBN-13: 978-0393058291
  • Product Dimensions: 2.2 x 0.3 x 2.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Bestsellers Rank: 254,907 in Books (See Top 100 in Books)

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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.

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Customer Reviews

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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By Ivan Marples on 4 Jan 2008
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!
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14 of 14 people found the following review helpful By Anthony Holdich on 20 Dec 2009
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.
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6 of 6 people found the following review helpful By Peter B on 4 Oct 2010
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!
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5 of 5 people found the following review helpful By JamJam on 7 Nov 2010
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!
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23 of 25 people found the following review helpful By Mr. K. Bridle on 9 Dec 2006
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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3 of 3 people found the following review helpful By Mathias T Hague on 23 Jan 2012
Format: Hardcover
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.
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3 of 3 people found the following review helpful By Mr. D. Sheppard on 18 Jun 2011
Format: Hardcover
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.
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2 of 2 people found the following review helpful By Avocativ on 16 May 2011
Format: Hardcover
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.
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