- Hardcover: 416 pages
- Publisher: WW Norton; 1st (first) edition (Nov. 22 2005)
- Language: English
- ISBN-10: 0393058298
- ISBN-13: 978-0393058291
- Product Dimensions: 21.6 x 3 x 26.2 cm
- Shipping Weight: 816 g
- Average Customer Review: 25 customer reviews
- Amazon Bestsellers Rank: #170,224 in Books (See Top 100 in Books)
Charcuterie: The Craft Of Salting Smoking And Curing Hardcover – Nov 22 2005
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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.
About the Author
Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.
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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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