Auto Livres pour la rentrée scolaire boutiques-francophones Protegez vos photos et videos personnelles Personal Care BTU Nouveau Kindle Paperwhite Films selection Explore the Amazon.ca Vinyl LP Records Store NFL Barbecue

Votre évaluation(Effacer)Évaluez cet article


Un problème s'est produit lors du filtrage des commentaires. Veuillez réessayer plus tard.

18 sur 18 personnes ont trouvé le commentaire suivant utile
le 27 avril 2007
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!
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
3 sur 3 personnes ont trouvé le commentaire suivant utile
le 16 juin 2010
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). The salt cures can be a little tricky to secure in Canada, but definitely worth pursuing. Canadians can order cures from the States (suppliers listed) - just know that the s/h charges will probably exceed the product prices. Best to buy in quantity.

I've been making sausage for years, but never cured or fermented meats. Curing whole meat slabs is actually quite simple ... apply cure to meat and refrigerate. Some cured meats benefit from air drying (that's what your cantina is for!) ... regulating temperature and humidity is important, here.

Ruhlman recommends trying a home cured bacon to begin with. For bacon, you mix a basic cure of kosher salt, pink salt, and sugar, apply to pork belly, place in a ziploc bag and refrigerate. After 1 week, you've got bacon. Smoking the meat after it cures will enhance the bacony flavor. This was the first recipe I attempted, and it came out perfectly. Next time, pancetta!

Excellent recipes, with clear, concise directions. Highly recommended.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
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.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 7 janvier 2014
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!
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 12 juillet 2012
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. I tried the corned beef brine with great results. It is an excellent reference book, for everything you ever wanted to know about processing meat.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 8 décembre 2013
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.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 23 mars 2013
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
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 9 octobre 2014
Great help to a beginner sausage maker, fantastic place to start making yummy meats. Once you try a couple recipes you'll figure out how to tweak them to your own tastes. Just watch the salt ... there's a lot of them in these recipes for me.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 14 mai 2013
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.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
le 28 septembre 2009
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.
0CommentaireCette évaluation a-t-elle été utile pour vous?OuiNonEnvoi du commentaire en cours...
Merci pour votre commentaire.
Malheureusement, nous n'avons pas pu enregistrer votre vote. Veuillez réessayer
Signaler un abus
     
 
Customers who viewed this item also viewed
Charcuterie: The Craft Of Salting, Smoking And Curing
Charcuterie: The Craft Of Salting, Smoking And Curing by Michael Ruhlman (Hardcover - Sept. 3 2013)
CDN$ 29.99

Salumi: The Craft Of Italian Dry Curing
Salumi: The Craft Of Italian Dry Curing by Michael Ruhlman (Hardcover - Aug. 28 2012)
CDN$ 31.49

The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home
CDN$ 22.59