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.
Charcuterie
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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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Most Helpful Customer Reviews
32 of 32 people found the following review helpful
By Ivan Marples
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!
12 of 12 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.
22 of 23 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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4.6 out of 5 stars
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Most Recent Customer Reviews
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 3 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 11 months ago 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 14 months ago by P. Gully
5.0 out of 5 stars
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 14 months ago by caitlin
4.0 out of 5 stars
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 16 months ago by Mathias T Hague
5.0 out of 5 stars
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 16 months ago by PeeVee
5.0 out of 5 stars
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 17 months ago by P.M.
4.0 out of 5 stars
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 18 months ago by i4colour
5.0 out of 5 stars
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 19 months ago by Ajs
4.0 out of 5 stars
Perfect
Made by a writer with a passion for food, and its what you get: wonderful writing, astonishing drawings, perfect receipts (no photos).
Published 22 months ago by Rui
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