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Binding: HardcoverDewey 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 Studio: W. W. Norton Related Items:
Editorial Review: 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. Average Rating:
 Rating:  - charcuterievery well written, a pleasure to read. covers all aspects of small goods production. very easy to understand for any one getting into this hobby. Rating: - Inspirational!I absolutely love this book. 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 this book, and my coworkers and I are pleased with the results. ... Read More Rating: - Meat, Meat....Eat more Meat!!!!!!!!!!!!!I had borrowed this book 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.!!!!!!!!!!!!!!!! Rating: - Charcuterie for the home enthusiastWell written and, for the layperson, easy to understand, this book is an essential addition to any kitchen craftsman's reference library. Covering everything from the history of meat preservation to hands on DIY, this book 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 Rating: - Easy reading for great results!I've just bought this for my boyfriend, who hasn't read a book since high school. Before I knew it, we were eating delicious smoked meats. Easy to read, basic instructions and fabulous recipes - it's a book that will be handed down through the generations. 
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