Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

NOOK BookRevised and Updated (eBook - Revised and Updated)

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An essential update of the perennial bestseller.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Product Details

ISBN-13: 9780393241327
Publisher: Norton, W. W. & Company, Inc.
Publication date: 08/28/2013
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 320
Sales rank: 49,224
File size: 6 MB

About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.
Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.

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Charcuterie: The Craft of Salting, Smoking, and Curing 4.1 out of 5 based on 0 ratings. 17 reviews.
Guest More than 1 year ago
These are not two cursory craftsmen. They have both been immersed for a long time in what they do Polcyn is a chef/instructor specializing but certainly not limited to charcuterie (perhaps it is a sign of divine predestination that his name from birth was essentially Brine Porcine). Ruhlman is a food scribe extraordinaire, as witnessed by his exhaustive coverage of Thomas Keller, Eric Ripert, Michael Symon and of course, Brian Polcyn. So it comes as no surprise that they should choose to enlighten the masses about the science of immersion, priced within anyone's reach. ***** The techniques in this book can actually be applied metaphorically to almost anything. The consequences of saturation are never better demonstrated than within the covers of this book, and every procedure involves some sort of osmosis through either wet or dry submersion. A light bulb will go on over your head if you read this book while your kids are watching TV. Environmental factors will be highlighted and your awareness of them will be heightened. Your food will start to taste better, unless you're eating with the clowns, colonels and cartoon kings. ***** If you're lucky enough to be able to make some spare time for yourself, I can't imagine a more productive way to spend it than by using this book to prepare food an order of magnitude better than most cookbook fare. If putting your time in is how you pay your dues, this is the most profitable route to take I know. ***** Did I mention that there are recipes for every technique?
Chelsea65 More than 1 year ago
If you are interested in making suasages, salami and terrines at home, this is a great book for a moderate to advanced skilled cook. I wouldn't recommend it for a beginner though. The directions are clear and easy to follow and the recipe selections is very large with recipies that are hard to find in other sausage and cured meat cookbooks. I also enjoyed the section about sauces and pickles.
wwj on LibraryThing More than 1 year ago
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 have probably made 90% of the sausage, I regularly cure hams, wine coolers work well for this. I do hot and cold smoking. The French Garlic Sausage is a staple in the house.It does take time, it takes a cold kitchen, it works better with good pork, especially for things like whole hams and bacon.
Bibliophial on LibraryThing More than 1 year ago
For those interested in meat and in foodsmoking, this is an extraordinarily thought-provoking book. But also potentially demanding in terms of one's commitment to putting in the time to create quality food.
jontseng on LibraryThing More than 1 year ago
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?
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Very informative for overall processes, and all the recipes I have tried so far work perfectly.
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