Binding: Hardcover
ASIN: 0393058298
Manufacturer: W. W. Norton
Average Customer Review: 
(From 46 total reviews)
List Price: $35.00
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Editorial Reviews
Product Description:
The 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.
Customer Reviews
The first cookbook I read cover to cover by Dr. Arthur Gleiner
The fact that I am taking the time to add my review to the others that already exist for this book should tell you how smitten I was by it. I have never before read an entire cookbook, but this one was so enticing and enjoyable that I could not put it down. In the 18 months I have owned it, I have made perhaps 1/5 of the recipes in the book, and have learned a great deal. My family and friends are amazed by what I can make. Diet and exercise have taken on new importance in my life. And I am having a great time. Buy this book, you will love it too.
‘Nuff said. Look at the other reviews if you want details.
Charcuterie by Jean A. Mccormick
Love this book. ALOT to learn. Tried a couple of receipes PERFECT.
IF YOU ARE INTO CURING OR PRESERVING MEATS/FISH. THIS IS THE BOOK FOR YOU.
Charcuterie by Wilma
This was a gift for my husband. I had checked it out of out library and he says it is it is the best book for sausage making and meat curing he has ever seen
Salting Smoking & Curing Meats: Book by James J. Macci
I bought this book to learn about preserving ham & meats like my relatives used to. It’s a little more verbose than I expected, but is is pretty clear and detailed when you get into it. It is a sort of cookbook but not setup to open a page and follow the directions. I highly recommend the book; however want to indicate that this is more of an art in preparation similar to wine-making versus a making cup of coffee.
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Tags: charcuterie, chef1, comprehensive and interesting, cookboks, cookbook, cooking, curing food, food tech, foodie book, meat, pork, preserving, sausage, smoker, techniques