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Charcuterie Hardcover – Nov 22 2005


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Product Details

  • Hardcover: 416 pages
  • Publisher: WW Norton (Nov. 22 2005)
  • Language: English
  • ISBN-10: 0393058298
  • ISBN-13: 978-0393058291
  • Product Dimensions: 2.9 x 20.3 x 25.4 cm
  • Shipping Weight: 816 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: #52,615 in Books (See Top 100 in Books)


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4.5 out of 5 stars
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Most helpful customer reviews

18 of 18 people found the following review helpful By Peter Follett on April 27 2007
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!
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By ATC123 TOP 1000 REVIEWER on May 29 2014
Format: Hardcover Verified Purchase
I bought this book for a friend as a gift and then read it myself and I am glad that I did. It provided a good insight into what is involved with "prepared" goods and recipes it provides are worth the price of the book alone. If you like to make your own sausages, etc. and enjoy experimenting this is a great book. It is not for a novice or someone who is not prepared to pay attention to details but captures a wealth of information that unless you were a professional butcher, you would never know. This book is easy to read and is well worth the price.
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Format: Hardcover
This is a fantastic guide to the craft of sausage making, enthusiastically covering topics such as salting, curing and smoking. The authors go beyond typical sausage recipe books and include information on making cured meats such as bacon and pastrami and even venture into the realm of dry-cured meat.

The book is well written and well illustrated. The authors have an obvious and contagious passion for the topic at hand. Very highly recommended!
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By Dominic on Dec 8 2013
Format: Hardcover Verified Purchase
Then you'll definitely love Michael Ruhlman: Sausage king!
That sounds a bit off..... But in any case, "Charcuterie" is the book that got me started on an unhealthy obsession with cured meats. It's great for beginners and experts (advanced amateurs?) and has some great recipes.
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By Jason Fox on Nov. 6 2013
Format: Hardcover Verified Purchase
The book is well written and easy to read. It is a must for someone who wants to make it themselves.
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By Ryan Matwiy on Aug. 8 2013
Format: Hardcover Verified Purchase
I've tried a lot of charcuterie but this book represents the first time it has ever worked for me.

Ruhlman is an awesome food writer and he doesn't miss the mark with this excellent guide.
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By Beth Power on May 14 2013
Format: Hardcover 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.
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Format: Hardcover 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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