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Charcuterie: The Craft Of Salting, Smoking And Curing Hardcover – Sep 3 2013

4.5 out of 5 stars 44 customer reviews

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Frequently Bought Together

  • Charcuterie: The Craft Of Salting, Smoking And Curing
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  • Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, (453g)
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  • Hoosier Hill Farm Prague Powder No.2 (#2) Pink Curing Salt, 1 Lb. (454G)
Total price: CDN$ 66.83
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Product Details

  • Hardcover: 320 pages
  • Publisher: WW Norton; Revised, Updated ed. edition (Sept. 3 2013)
  • Language: English
  • ISBN-10: 0393240053
  • ISBN-13: 978-0393240054
  • Product Dimensions: 21.3 x 3.3 x 26.2 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.5 out of 5 stars 44 customer reviews
  • Amazon Bestsellers Rank: #2,130 in Books (See Top 100 in Books)
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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

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.


Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
Great book, a few chapters of his history and the craft, then a brief over view of making each in the different sections and on to recipe after recipe on each of the different types of processing . Very easy instructions for a person in the home kitchen to make these recipes. The recipes are for 5lbs so it is in reasonable sizes for home use and it makes it easy to follow, you don't have to do a lot of math to figure out reduced quantities from large commercial size recipes. I think there is a book mark for almost every page of ones I want to try, I gained 100lbs just reading them. Just what I was looking for.
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Format: Hardcover Verified Purchase
Love the fact it uses both metric and imperial measuring systems for every recipe. On the down side, it's a long read before you get to the recipes and then, each one has its own long intro. The recipes are simple to follow and yield great results. Overall, a great book for anyone interested in charcuterie.
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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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Format: Kindle Edition
If you have interest in trying out home charcuterie this book guides you through lots of recipes and styles. While some of the hardware is tough to get in Canada the instructions here are superb. I have made many of the recipes and all family and friends look forward to the "board" served ahead of our meals. I eat the treats almost daily. Buy this book and change your life.
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Format: Hardcover Verified Purchase
Really fantastic. The expertise leaps off the page and the enthusiasm for the subject matter is contagious. I highly recommend it.
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Format: Hardcover Verified Purchase
I am happy with my first attempt at a long brine and smoke. I follow the recipe for a Whiskey Maple Syrup Glazed Smoked Chicken. What I liked most was this book gave both measurements and weights for all ingredients needed. The chicken turned out moist and flavorful. Cant wait to try another recipe.
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Format: Hardcover Verified Purchase
A very nice addition to the first book. Polcyn is a master of the art and Rhulman is a master of writing it all down. Although I am sure both can step in for the other and do as clsoe a job as need be. I'd resommend this book to anyone involved in processing foods in the charcuterie way.
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Format: Hardcover Verified Purchase
I haven't tried a whole lot of recipes from the book yet, but everything I have tried has turned out great.
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