Author:Michael Ruhlman, Brian Polcyn Availability:
In stock soon. Order now to get in line. First come, first served.
$23.10
Editorial Review:
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:
Avg. Customer Rating: 4.5 / 5.0
Outstanding Charcuterie Book:
I am glad I chose this book on the basis of previous high reviews. I can only concur: this is an outstanding book that explains the craft of preserving meats from start to finish, as well as the whys and hows. I am not a novice, but an "advanced" preserver and smoker, having made my own sausages and hams for years. This book has opened a new world of thinking for me and provided a ton of helpful information I've not before found so conveniently. Highly recommended. Fantastic price here, too.
Extremely useful book:
I decided to make sausages this year as holiday presents, and based on a recommendation from a stranger, bought this book. I had tried to make sausages before and ran into many troubles. This book explained what I did wrong and how I should have done it, with very clear directions. I'm cooking a corned beef now, have two slabs of beef bacon preparing, smoked a fish last night, and have made sausages that actually stuffed and didn't fall apart. The book explains the whys and hows as well as safety... more info
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... more info
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.
