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

4.5 out of 5 stars 32 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£15.00 £26.21

There is a newer edition of this item:


Four for £10 on Sticker & Activity Books
Add four selected titles to your basket and checkout to receive your discount. Shop now
click to open popover

Special Offers and Product Promotions

Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.




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 (32 customer reviews)
  • Amazon Bestsellers Rank: 316,266 in Books (See Top 100 in Books)

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.


Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

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 34 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 14 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 23 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
There is no doubt that this is a useful book. However, from my point of view its has two serious drawbacks which are linked
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.
Comment 19 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews



Feedback