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Charcuterie: The Craft of Salting, Smoking, and Curing |  | Authors: Michael Ruhlman, Brian Polcyn
Creator: Thomas Keller
Publisher: W. W. Norton & Company
Category: Book
List Price: $35.00
Buy New: $21.86
as of 7/30/2010 23:30 EDT details
You Save: $13.14 (38%)
New (32) from $21.86
Seller: indoobestsellers
Rating:  82 reviews
Sales Rank: 1229
Media: Hardcover
Pages: 416
Number Of Items: 1
Shipping Weight (lbs): 1.9
Dimensions (in): 10.3 x 8.3 x 1.3
ISBN: 0393058298
Dewey Decimal Number: 641.61
EAN: 9780393058291
ASIN: 0393058298
Publication Date: November 21, 2005
Availability: Usually ships in 1-2 business days
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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, coauthor 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, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings
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| Customer Reviews:
Showing reviews 1-5 of 82
 Charcuterie...the book July 27, 2010
Thomas A. O. Halloran Jr. (Salt Lake City, UT United States)
This is an excellent book for beginners or experts. I am
still learning...tom
 Returned this item/Charcuterie book July 9, 2010
Dennymac
0 out of 5 found this review helpful
Please withdraw the charge against my credit card for this book, Charcuterie.
I previously purchased it and then ordered
another item later and apparently it was
re-ordered. Of course, your system does not allow to delete prior to shipping. I
have had alot of problems with my order
in this matter. Thank you in advance
Dennis
 Not for serious sausage makers June 11, 2010
jack of all trades
4 out of 7 found this review helpful
I would avoid this book. It was written by a food writer NOT a sausage maker. It is a nice coffee table book and a nice read. It's OK for fresh sausages, but if you are interested in making dried, semi-dried or smoked sausages get Rytek Kuta's "Great Sausage Recipes and Meat Curing" or "The Art of making fermented sausages" by Stanley Marianski.
Making dried cured or smoked sausages improperly can have extremely serious (or deadly) health consequences & frankly, I don't think the author gets it. That is the difference between a book written by a professional sausage maker and a food writer IMO.
MAKING THESE PRODUCTS INCORRECTLY IS SERIOUS!!
I've read some reviews of this book by folks who think that these other books "have too much science" in them or "are too technical". Frankly, if you do not understand the science behind dried cured or smoked sausages, at best, you will not get consistent results, and at worst, well, you should not be making them.
Giving your family & friends food poisoning never goes over well.
And for what's it's worth, I've been making sausages, beer & bread for over 30 years.
 very good but not exelent !!!!!!! June 1, 2010
Fermin Mambie (fl usa)
1 out of 1 found this review helpful
So far I have made 3 of the recipes listed in the book (Italian sausage, garlic sausage, bacon), they turn out delicious!!!! the book it's written in a very understandable manner (for beginner's like me ) the authors are very knowledgeable , I did not give it 5 stars because there are no pictures in the book , only drawings , like 3 , so you make the recipes kind of blind , you never know how the final product will look like , or if you are doing something wrong , also there is no troubleshooting section , again I'm a beginner , so usually you have to solve any problems you encounter by your self ( not always turn out good ) but what can you do , it's a very good book , lots of recipes , will recommend to anyone !!!!
Charcuterie: The Craft of Salting, smoking and Curing April 7, 2010
Danny Penn (Seattle, WA USA)
Exelent book, I could say - the Art of Salting, Smoking and Curing.
Very profesional!
Showing reviews 1-5 of 82
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