Charcuterie: The Craft of Salting, Smoking and Curing Hardcover – 15 Nov 2005
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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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Top Customer Reviews
Don't worry that this book is over-verbose. There's no wasted text unless you can only think in bullet points!
1: It is very American in its approach. Ingredients and measurements are geared to American readers (although helpfully most quantities are given in grams too)
2: Obtaining some of the required ingredients in the UK, and probably Europe, takes a bit of research
Please in the next edition could the authors do the necessary research for those of us who don't live in the USA.
Most Recent Customer Reviews
The formulations that I have used really produce a fine quality product. That said I would not recommend for someone just starting out. Read morePublished 23 months ago by Robert Moeller
Great to get you started - it is US based be aware of that - Really good inspiration and recipes and a good readPublished on 15 July 2014 by PI
This is a nicely laid out, attractive book, which contains clear instructions and nice recipes. The recipes themselves are, for the most part, traditional and unpretentious. Read morePublished on 18 May 2014 by Martin Glynn
This is a brilliant book.
I bought it to find out more about curing bacon but have now been distracted by the sausage recipes, confit, smoking - even preserved lemons. Read more
This book is informative and authoritative, providing recipes and guidance on the production of a variety of cured meats and sausages. Read morePublished on 13 Aug. 2013 by R de Bulat