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.
Charcuterie
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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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Michael Ruhlman is the author of six books, including The Soul of a Chef and The Making of a Chef. Brian Polcyn is chef/owner of Five Lakes Grill in Michigan, USA.
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18 of 18 people found the following review helpful
Format:Hardcover
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!
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!
By Beth Power
Format:Hardcover|Amazon Verified Purchase
Just starting to get into sausage making and this book is perfect for me. It goes into enough explanation about techniques and equipment so you understand the techniques and the recipes are great. A wonderful general reference.
Format:Hardcover|Amazon Verified Purchase
This is a very useful how-to book for anyone contemplating making sausage or dry salami. This book explains step-by-step what you need and how to do it. It also has many useful tips and recipes. I found most useful as a reference book rather than a book to read cover to cover
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4.5 out of 5 stars
Most recent customer reviews
2.0 out of 5 stars
Ruhlman Charcuterie Review
Interesting read but disappointing as a cookbook....found recipes tough to follow and overly complicated.... Read more
Published 3 months ago by Smokin Jay
4.0 out of 5 stars
Charcuterie
Well if you' like me are looking for an intro to international approaches to Charcuterie in English - here it is!
Published 4 months ago by Dr. Jochen Robert Moehr
5.0 out of 5 stars
Terrific book on a daunting subject
Clear writing, makes me feel like i can make anything in it. I have already made Thuringer sausage, and am going to start on a pastrami this afternoon. Read more
Published 7 months ago by L. E. Debelser
5.0 out of 5 stars
Charcuterie
This is a great book for the first time or experienced sausage maker. Great explanation of the binding process when mixing the meat and spices together. Read more
Published 11 months ago by Hoss
3.0 out of 5 stars
Quite good but not perfect
I found this book quite interesting, informative and adequate about the theoritical aspect of things. I'm somehow sorry about many recipes, though. Read more
Published on Dec 27 2010 by erivest
5.0 out of 5 stars
Excellent reference, perfect for the novice home charcutier
To get started, you may have to hunt down some specialized supplies/ingredients (pink salt is a must, nitrate for the extended cures, a grinder for sausage). Read more
Published on Jun 16 2010 by Makin' Bacon
5.0 out of 5 stars
Excellent Book
This is a wonderful book that contains a huge amount of useful information and recipes for charcuterie - I have not seen its equivalent anywhere.
Published on April 11 2010 by L. Chappell
5.0 out of 5 stars
Meat curing for the home cook
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! Read more
Published on Sep 28 2009 by James Vidoczy
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