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Charcuterie: The Craft of Salting, Smoking and Curing
 
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Charcuterie: The Craft of Salting, Smoking and Curing (Hardcover)

by M Ruhlman (Author)
4.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £22.00
Price: £17.02 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Charcuterie: The Craft of Salting, Smoking and Curing + Home Smoking and Curing + Basic Butchering of Livestock and Game
Price For All Three: £31.44

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Product details

  • Hardcover: 416 pages
  • Publisher: W. W. Norton & Co. (15 Nov 2005)
  • Language English
  • ISBN-10: 0393058298
  • ISBN-13: 978-0393058291
  • Product Dimensions: 25.4 x 20.8 x 3.4 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 16,033 in Books (See Bestsellers in Books)

    Popular in these categories:

    #12 in  Books > Food & Drink > Preserving Food
    #13 in  Books > Children's Books > Hobbies & Interests > Cookery
    #16 in  Books > Food & Drink > Meals & Menus > Meat, Poultry & Game

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Product Description

Product Description

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.


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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What Do Customers Ultimately Buy After Viewing This Item?

Charcuterie: The Craft of Salting, Smoking and Curing
62% buy the item featured on this page:
Charcuterie: The Craft of Salting, Smoking and Curing 4.0 out of 5 stars (3)
£17.02
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Customer Reviews

3 Reviews
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 (2)
4 star:    (0)
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2 star:
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Average Customer Review
4.0 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
12 of 12 people found the following review helpful:
5.0 out of 5 stars A good book, 4 Jan 2008
By Ivan Marples (Edinburgh) - See all my reviews
(REAL NAME)   
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 15 people found the following review helpful:
5.0 out of 5 stars Getting the best from your Pig!, 9 Dec 2006
By Mr. K. Bridle (Somerset UK) - See all my reviews
(REAL NAME)   
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 of 17 people found the following review helpful:
2.0 out of 5 stars Over Verbose, 6 Nov 2007
By P. A. Bevan (Powys Cymru) - See all my reviews
(REAL NAME)   
this book is massively over-writen, how-to-do books should, in my opinion, be concise this isn't you have to wade through loads of text to get to the actual recipe. Fine to put all background stuff in, but separate it. Having said that the nuggets are there!
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