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

Michael Ruhlman , Brian Polcyn , Yevgenity Solovyev
5.0 out of 5 stars  See all reviews (5 customer reviews)
RRP: 26.00
Price: 17.68 & FREE Delivery in the UK. Details
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Book Description

10 Sep 2013
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.


Frequently Bought Together

Charcuterie: The Craft of Salting, Smoking, and Curing + Curing & Smoking: River Cottage Handbook No.13 + Home Smoking and Curing
Price For All Three: 34.67

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Product details

  • Hardcover: 320 pages
  • Publisher: W. W. Norton & Company; Revised edition edition (10 Sep 2013)
  • Language: English
  • ISBN-10: 0393240053
  • ISBN-13: 978-0393240054
  • Product Dimensions: 25.7 x 21.3 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 24,941 in Books (See Top 100 in Books)

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Product Description

Review

"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." --The Field

About the Author

Michael Ruhlman has written and co-authored many bestsellers, including The French Laundry Cookbook and Ratio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan. Their Salumi (ISBN 978 0 393 06859 7) was chosen as one of the Top 40 Cookbooks of the Year by The Times.

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Most Helpful Customer Reviews
Format:Hardcover|Verified Purchase
Just what I needed to know about making sausages from scratch. And, very important, the food safety rules (keeping it cold as you can) , and the seasoning recipes sounded great . Have not bought the mincer/sausage filler yet, so can't say how good the sausage seasonings are yet. But I am ready to give it a go, so watch this space!!!!!!!!!!!!
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By dino
Format:Hardcover|Verified Purchase
This book is one of a kind, in fact is the only book that I can honestly say that is a complete gide to cold meats.
Every recipe I have tied worked.
I always trust Michel Ruhlman I know him through other books.
Thank you Amazon.
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5.0 out of 5 stars Excellent 8 Dec 2013
Format:Hardcover|Verified Purchase
Very informative, nicely written. Still reading it but it will become one of my main references as i learn more about making sausage and curing meat
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3 of 5 people found the following review helpful
5.0 out of 5 stars excellent 7 Dec 2013
Format:Hardcover|Verified Purchase
very well explained, with some lovely stuff to cure, now i don't need an excuse to get my meat out and give a good rubbing whilst teaching the children to smoke :-)
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5.0 out of 5 stars Five Stars 15 Aug 2014
Format:Hardcover
Good source of information
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