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Charcuterie [Hardcover]

Michael Ruhlman , Brian Polcyn , Thomas Keller
4.7 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 37.00
Price: CDN$ 23.20 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Sept. 3 2013
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie."

Frequently Bought Together

Charcuterie + Salumi + In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Price For All Three: CDN$ 78.37



Product Details


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

Michael Ruhlman has written and co-authored many bestsellers, including The French Laundry Cookbook and Ratio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan. Their Salumi (ISBN 978 0 393 06859 7) was chosen as one of the Top 40 Cookbooks of the Year by The Times.


Customer Reviews

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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars The "good" book! 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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3.0 out of 5 stars good starter book March 16 2014
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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5.0 out of 5 stars GREAT BOOK 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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