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Charcuterie: The Craft Of Salting, Smoking And Curing Hardcover – Sep 3 2013

4.7 out of 5 stars 29 customer reviews

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  • Charcuterie: The Craft Of Salting, Smoking And Curing
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  • Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, (453g)
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  • Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 1 Lb. (454G)
Total price: CDN$ 69.98
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Product Details

  • Hardcover: 320 pages
  • Publisher: WW Norton; revised and updated ed edition (Sept. 3 2013)
  • Language: English
  • ISBN-10: 0393240053
  • ISBN-13: 978-0393240054
  • Product Dimensions: 21.3 x 3 x 26.2 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.7 out of 5 stars 29 customer reviews
  • Amazon Bestsellers Rank: #3,231 in Books (See Top 100 in Books)
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Product Description

Review

"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field

About the Author

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.


Customer Reviews

4.7 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
After spending countless hours on the net reading about making bacon and other fine meats that require curing and seasoning, everything always pointed back to this book so figured must be good and without let down this book is by far the holy grail when it comes to Charcuterie!! Clear to the point, real world examples and put in a way your not guessing what will happen! highly recommended!
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Format: Kindle Edition
If you have interest in trying out home charcuterie this book guides you through lots of recipes and styles. While some of the hardware is tough to get in Canada the instructions here are superb. I have made many of the recipes and all family and friends look forward to the "board" served ahead of our meals. I eat the treats almost daily. Buy this book and change your life.
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Format: Hardcover Verified Purchase
Really fantastic. The expertise leaps off the page and the enthusiasm for the subject matter is contagious. I highly recommend it.
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Format: Hardcover Verified Purchase
I am happy with my first attempt at a long brine and smoke. I follow the recipe for a Whiskey Maple Syrup Glazed Smoked Chicken. What I liked most was this book gave both measurements and weights for all ingredients needed. The chicken turned out moist and flavorful. Cant wait to try another recipe.
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Format: Hardcover Verified Purchase
A very nice addition to the first book. Polcyn is a master of the art and Rhulman is a master of writing it all down. Although I am sure both can step in for the other and do as clsoe a job as need be. I'd resommend this book to anyone involved in processing foods in the charcuterie way.
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Format: Hardcover Verified Purchase
Awesome!! Good stuff! Easy instructions, wonderful results!!! Expensive ingredients, but wonderful end product, perfect with the cheese I make, I don't need a gourmet store!!!
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Format: Hardcover Verified Purchase
Can't wait to start trying the recipes and methods. Purchased from Amazon at half the price of a sticks and bricks bookstore.
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Format: Hardcover Verified Purchase
Well written. It was a gift and was appreciated. It is a good reference and starter book. Lots of helpful hints.
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