Trade in your item
Get a £9.72
Gift Card.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

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


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
£84.25 £22.67

There is a newer edition of this item:



Trade In this Item for up to £9.72
Trade in Charcuterie: The Craft of Salting, Smoking and Curing for an Amazon Gift Card of up to £9.72, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Product details

  • Hardcover: 416 pages
  • Publisher: W. W. Norton & Company (15 Nov. 2005)
  • Language: English
  • ISBN-10: 0393058298
  • ISBN-13: 978-0393058291
  • Product Dimensions: 2.2 x 0.3 x 2.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: 175,469 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

4.5 out of 5 stars
Share your thoughts with other customers

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!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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!
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By tominfrance on 9 Dec. 2010
Format: Hardcover
For the serious cook, this book is one of those that you pick up and read just for the sake of reading - and you keep on turning the pages to find out more.
It's packed full of great recipes and ideas.
The downsides - don't expect a glossy book. The cover is in colour but the rest is in black and white with few instructional illustrations. All the contacts for materials etc. are in USA, as it's a U.S. publication. These minor niggles are more than made up for by the excellent contents of the book. Thoroughly recommended.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews



Feedback