Charcuterie: The Craft of Salting, Smoking, and Curing

Front Cover
W. W. Norton & Company, Nov 17, 2005 - Cooking - 320 pages
7 Reviews

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.
 

What people are saying - Write a review

User ratings

5 stars
5
4 stars
1
3 stars
1
2 stars
0
1 star
0

LibraryThing Review

User Review  - wwj - LibraryThing

This got me started on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover. It is comprehensive and it is time consuming. At this point I ... Read full review

LibraryThing Review

User Review  - jontseng - LibraryThing

Comprehensive coverage of a surprisingly rarely covered topic. Makes you appreciate how much effort goes behind what we see as everyday sausages and charcuterie. Oh, and also makes you want to pull out that meat grinder and start mincing. Anyone got some dead pig going spare? Read full review

Contents

Foreword by Thomas Keller
11
INTRODUCTION
17
RECIPES FOR SALTCURED FOOD
29
RECIPES FOR SMOKED FOOD
95
RECIPES FOR DRYCURED FOOD
199
PÂTÉS AND TERRINES
203
THE CONFIT TECHNIQUE
255
RECIPES TO ACCOMPANY CHARCUTERIE
275
Acknowledgments
299
Copyright

Other editions - View all

Common terms and phrases

About the author (2005)

Michael Ruhlman has authored six nonfiction books, including The Soul of a Chef and The Making of a Chef. He lives in Cleveland Heights, Ohio.

Brian Polcyn is chef/owner of Five Lakes Grill in Milford, Michigan.

Bibliographic information