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Charcuterie: The Craft of Salting, Smoking, and Curing - Ruhlman, Michael - Good
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Condition:
Very good
A book that does not look new and has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
- Buy It NowCharcuterie: The Craft of Salting, Smoking, and Curing - Ruhlman, Michael - Good
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Located in: Dayton, Texas, United States
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eBay item number:336047753990
Item specifics
- Condition
- ISBN
- 9780393240054
About this product
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393240053
ISBN-13
9780393240054
eBay Product ID (ePID)
159928203
Product Key Features
Book Title
Charcuterie : the Craft of Salting, Smoking and Curing
Number of Pages
320 Pages
Language
English
Topic
Methods / Garnishing & Food Presentation, Methods / General
Publication Year
2013
Illustrator
Yes
Features
Revised
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.1 in
Item Weight
31.7 Oz
Item Length
1 in
Item Width
0.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-019905
Dewey Edition
22
Reviews
Chock-full of sound practical advice and a wide range of recipes that cross cultures and traditions, Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike., Michael Ruhlman and Brian Polcyn are doing God's work: making the noble art of charcuterie accessible and easily understood. Charcuterie is an important and definitive work that deserves to stand proudly and forever in every serious cook's kitchen., Good charcuterie recipes are as closely guarded as family secrets. As a young cook in Moissac, France, I had to spy and even participate in the killing of my neighbor's pig just to get his p'té recipe. In Charcuterie, Michael Ruhlman and Brian Polcyn demystify all of this and share with us the best techniques to cure, smoke, and preserve meat in the tradition of the best charcutiers out there., This book reminds me what a hopeful time it is for cooking in this country. In fact, this may be the most exciting time ever to be a cook and a chef in America. And Charcuterie is a perfect example of why., Charcuterie surpasses my most extravagant hopes for what such a book could be. It will inspire droves of cooks. If it doesn't tell you everything you need to know about making charcuterie, it certainly establishes a gold standard for how to say it.
Dewey Decimal
641.6/1
Edition Description
Revised edition
Synopsis
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, p t s, 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 p t s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p t 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., 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, p'tés, 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 p'tés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p'té 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.
LC Classification Number
TX609.R84 2013
Item description from the seller
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- b***h (388)- Feedback left by buyer.Past monthVerified purchaseThe Bell Pine Art Farm ladies arrived safe and sound and are as described. It was a smooth transaction with good communication and adequate packaging. They were a great price, too! No complaints here! Thank you!
- 9***o (3145)- Feedback left by buyer.Past 6 monthsVerified purchaseDie Skulptur kam stark beschädigt an. Der Verkäufer schrieb mir sehr glaubhaft, dass er sie sehr sorgfältig verpackt hatte. Das Internationale eBay-Versand-Programm packe beim Verlassen der USA alle solche Pakete um. Die Neuverpackung war schlampig, so dass die Figur einen heftigen Stoß durch den Umkarton bekommen konnte. EBay hat mir den vollen Kaufpreis + Versandkosten erstattet, der Verkäufer war rührend lieb in seinen Nachrichten. Ich bin trotzdem sehr traurig. Ein Kunstwerk wurde zerstört.
- 6***e (17)- Feedback left by buyer.Past 6 monthsVerified purchaseQuick response, quick delivery. Everything as described. Packaged well,great price!M&M's Small Yellow Peanut M&M holding Red Rose (#335440880410)
Product ratings and reviews
Most relevant reviews
- 27 Jan, 2016Top favourable review
Absolutely the best!
Verified purchase: YesCondition: NewSold by: innersleeve-1
- 28 Jan, 2016
Very clearly written
Verified purchase: YesCondition: NewSold by: targetstores
- 22 Apr, 2020
Well written and organized book.
Verified purchase: YesCondition: Pre-ownedSold by: greatbookprices2
- 30 Aug, 2023
mouthwatering book
Verified purchase: YesCondition: Pre-ownedSold by: goodwill_industries_of_south_florida
- 31 May, 2023
Good place to start
Verified purchase: YesCondition: Pre-ownedSold by: mustreadmysteries
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Seller feedback (470)
- b***h (388)- Feedback left by buyer.Past monthVerified purchaseThe Bell Pine Art Farm ladies arrived safe and sound and are as described. It was a smooth transaction with good communication and adequate packaging. They were a great price, too! No complaints here! Thank you!
- 9***o (3145)- Feedback left by buyer.Past 6 monthsVerified purchaseDie Skulptur kam stark beschädigt an. Der Verkäufer schrieb mir sehr glaubhaft, dass er sie sehr sorgfältig verpackt hatte. Das Internationale eBay-Versand-Programm packe beim Verlassen der USA alle solche Pakete um. Die Neuverpackung war schlampig, so dass die Figur einen heftigen Stoß durch den Umkarton bekommen konnte. EBay hat mir den vollen Kaufpreis + Versandkosten erstattet, der Verkäufer war rührend lieb in seinen Nachrichten. Ich bin trotzdem sehr traurig. Ein Kunstwerk wurde zerstört.
- 6***e (17)- Feedback left by buyer.Past 6 monthsVerified purchaseQuick response, quick delivery. Everything as described. Packaged well,great price!M&M's Small Yellow Peanut M&M holding Red Rose (#335440880410)