Vous voulez voir cette page en français ? Cliquez ici.

 

or
Sign in to turn on 1-Click ordering.
 
 
More Buying Choices
30 used & new from CDN$ 26.07

Have one to sell? Sell yours here
 
   
Charcuterie
 
See larger image
 

Charcuterie (Hardcover)

by Michael Ruhlman (Author)
5.0 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 43.50
Price: CDN$ 27.41 & eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details
You Save: CDN$ 16.09 (37%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
In Stock.
Ships from and sold by Amazon.ca. Gift-wrap available.

25 new from CDN$ 26.07 5 used from CDN$ 37.05

Frequently Bought Together

Charcuterie + The Whole Beast + Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Total List Price: CDN$ 107.44
Price For All Three: CDN$ 67.69

Show availability and shipping details

  • This item: Charcuterie by Michael Ruhlman

    In Stock.
    Ships from and sold by Amazon.ca.
    Eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details

  • The Whole Beast by Fergus Henderson

    In Stock.
    Ships from and sold by Amazon.ca.
    Eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details

  • Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan

    In Stock.
    Ships from and sold by Amazon.ca.
    Eligible for FREE Super Saver Shipping on orders over CDN$ 39. Details


Customers Who Bought This Item Also Bought

The Whole Beast

The Whole Beast

by Fergus Henderson
4.9 out of 5 stars (9)  CDN$ 16.37
Great Sausage Recipes and Meat Curing

Great Sausage Recipes and Meat Curing

by Kutas Rytek
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

by John Kinsella
3.3 out of 5 stars (6)  CDN$ 45.35
Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker

Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker

by Bruce Aidells
4.8 out of 5 stars (5)  CDN$ 16.98
The Art of Making Fermented Sausages

The Art of Making Fermented Sausages

by Stanley Marianski
CDN$ 15.38
Explore similar items

Product Details


Product Description

From Publishers Weekly

Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled "The Cinderella Meat Loaf" and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


Product Description

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 pates, 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 present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.

Tag this product

 (What's this?)
Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items.
Your tags: Add your first tag
 

What do customers ultimately buy after viewing this item?


 

Customer Reviews

2 Reviews
5 star:
 (2)
4 star:    (0)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
5.0 out of 5 stars (2 customer reviews)
 
 
 
 
Share your thoughts with other customers:
Most helpful customer reviews

 
11 of 11 people found the following review helpful:
5.0 out of 5 stars A must have for the serious chef., April 27 2007
By Peter Follett (Temiskaming, Ontario.) - See all my reviews
(REAL NAME)   
The benefits of having a skilled writer and a passionate chef collaborate is evident in this text. It is detailed, easy to read, clear for even a novice cook and is full of excitement and reverence for the craft.
I have been barbecuing, smoking, curing meat, making sausage and brining pork and poultry for many years and yet this book offered new insights and fresh ideas I had not imagined possible.
Illustrations are used to advantage to explain techniques and easily replace the customary colour plates.
All aspects of the craft are fully detailed, recipes are well thought out and offer suggestions for variations. Ingredients, equipment and methods of work are all covered very well.
This volume will rest comfortably beside Rytek Kutas' legendary text.
Well done!
Was this review helpful to you? Yes No (Report this)



 
5.0 out of 5 stars Meat curing for the home cook, Sep 28 2009
By James Vidoczy (Toronto) - See all my reviews
(REAL NAME)   
This is the best book I have ever read for anyone who wants to make cured meats in the home kitchen. Excellent recipes and very clear directions. A must-have for the serious cook! Highly recommended.
Was this review helpful to you? Yes No (Report this)


Share your thoughts with other customers: Create your own review
 
 
Only search this product's reviews



Listmania!


Look for similar items by category


Look for similar items by subject


Feedback


Your Recent History

 (What's this?)

After viewing product detail pages or search results, look here to find an easy way to navigate back to pages you are interested in.