Binding: Hardcover Dewey Decimal Number: 641.61 EAN: 9780393058291 ISBN: 0393058298 Label: W. W. Norton Manufacturer: W. W. Norton Number Of Items: 1 Number Of Pages: 416 Publication Date: November 21, 2005 Publisher: W. W. Norton Sales Rank: 1813 Studio: W. W. Norton
Product DescriptionThe only book for home cooks offering a complete introduction to the craft.
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 pâtés, 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, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.
What Others Say
Great recipes but be wary on the salt
This is a great book and I love it, but I've found some errors, I believe, in the sausage recipes. They often say to use 2-3 tablespoons of salt for 5 lb of meat. If one tablespoon is 3 teaspoons, that is 6-9 teaspoons. Most of the recipes I've seen elsewhere call for just one teaspoon of salt per pound and really more than that tastes too salty to me. Don't let that stop you from trying the recipes, but remember that you can always add more salt, can't get it back out again easily.
I just made the turkey sausage recipe from the book with the sour cherries. I used bacon for the pork fat since that is hard to find here. (Using 3 tsp. salt since the bacon was salt-cured.) It was really delicious, very gourmet!
charcuterie
very well written, a pleasure to read. covers all aspects of small goods production. very easy to understand for any one getting into this hobby.
Inspirational!
I absolutely love Charcuterie: The Craft of Salting, Smoking, and Curing. It treats the glorious history of preserved animal proteins with the respect and detail it rightly deserves. "Whether thrifty or luxurious" is fully embodied, from foie gras terrines to meatloaf, to bacon, or blood sausage, or even prosciutto and lardo it's all here. Proper methods are outlined clearly and logically, and recipes are of reasonable size for the home cook. I have produced several recipes from Charcuterie: The Craft of Salting, Smoking, and Curing, and my coworkers and I are pleased with the results. Charcuterie: The Craft of Salting, Smoking, and Curing demystifies charcuterie and places it squarely in the hands of the people (As it needs to be). It's a forgotten art among home cooks, and was once vital for survival; now we can practice for the joy, and for the flavor.
Meat, Meat....Eat more Meat!!!!!!!!!!!!!
I had borrowed Charcuterie: The Craft of Salting, Smoking, and Curing from a friend to learn to make Sausage. Once I looked at it I had to own it. Once I owned it I found so many that I wanted to make. It is laid out very well.!!!!!!!!!!!!!!!!
Charcuterie for the home enthusiast
Well written and, for the layperson, easy to understand, Charcuterie: The Craft of Salting, Smoking, and Curing is an essential addition to any kitchen craftsman's reference library. Covering everything from the history of meat preservation to hands on DIY, Charcuterie: The Craft of Salting, Smoking, and Curing will have you preserving and smoking your own hams, bacon and sausages in no time at all and enjoying the experience. For me its been a 10 out of 10 experience.Charcuterie: The Craft of Salting, Smoking, and Curing
