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Charcuterie: The Craft of Salting, Smoking, and Curing and over one million other books are available for Amazon Kindle. Learn more
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Charcuterie: The Craft Of Salting, Smoking And Curing Hardcover – Sep 3 2013


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Frequently Bought Together

Charcuterie: The Craft Of Salting, Smoking And Curing + Salumi: The Craft Of Italian Dry Curing + Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
Price For All Three: CDN$ 86.97

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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: 4.6 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: #5,207 in Books (See Top 100 in Books)

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

4.6 out of 5 stars
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Most helpful customer reviews

1 of 1 people found the following review helpful By Ivan Morrison on Jan. 12 2014
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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1 of 1 people found the following review helpful By C. Honeyman on Dec 5 2013
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
I bought this book based on reviews as I was looking for a charcuterie book. I am not a beginner cook, so there is a lot of material in the book that I did not need and found extraneous. However, if you do not have much (any) cooking experience, you will find the information helpful and interesting. I've tried a number of the recipes successfully (Example: bresaola) although most of them could be found on the internet. What I found odd was what was missing from the book. There is a recipe for foie gras and sweetbread sausage, however, it does not provide a recipe for smoked ribs or pulled pork. There is soppressata, but for capicollo (coppa), the author refers you to his other book. I also have to admit that I am uncomfortable with his recommendation of 60F (15C) as the temperature for curing meats. I eat my steak rare and will eat cooked pork pink inside, but this temperature is into the danger zone for meat spoilage. Maybe use of the proper salt cure +/- bacterial cultures negates this, but all the Italian people I know who cure meat use a much colder temperature. Had I been able to leaf through the pages before I bought it, I'd probably take a pass on it.
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By Doug W. Murray TOP 1000 REVIEWER on Sept. 13 2013
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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By Maggi Hampson on Dec 23 2013
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
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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By Blue Hill on May 17 2015
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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