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Charcuterie : The Craft of Salting, Smoking, and Curing by Brian Polcyn and Michael Ruhlman (2005, Hardcover)
AlibrisBooks (461625)
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US $101.31
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New Hard cover
- Buy It NowCharcuterie: The Craft of Salting, Smoking, and Curing by Brian Polcyn: New
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About this product
Product Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-100393058298
ISBN-139780393058291
eBay Product ID (ePID)46869694
Product Key Features
Book TitleCharcuterie : the Craft of Salting, Smoking, and Curing
Number of Pages416 Pages
LanguageEnglish
Publication Year2005
TopicMethods / General, Specific Ingredients / Meat, Methods / Canning & Preserving
IllustratorSolovyev, Yevgenity, Yes
GenreCooking
AuthorBrian Polcyn, Michael Ruhlman
FormatHardcover
Dimensions
Item Height1.2 in
Item Weight32.1 Oz
Item Length10.3 in
Item Width8.5 in
Additional Product Features
Intended AudienceTrade
LCCN2005-014414
Dewey Edition23
Dewey Decimal641.6/16
SynopsisThe only book for home cooks offering a complete introduction to the craft. Charcuterie--a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto--is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, co-author of "The French Laundry Cookbook," and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings., CHARCUTERIE a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of "The French Laundry Cookbook," and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.", CHARCUTERIE--a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto--is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and p'tés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds., In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
LC Classification NumberTX609.R84 2005
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Ratings and reviews
Most relevant reviews
- 26 Mar, 2025
A great book towards understanding and applying the age old methods of preserving meat
This book covers the methods to preserve meat in depth, well written and easy to understand and use.Verified purchase: YesCondition: Pre-owned
- 07 Jul, 2020
Must have book!
No pretty pictures, just great information.Verified purchase: YesCondition: Pre-owned
- 06 Aug, 2020
full of recipes...must try savers...
excellent in almost every wayVerified purchase: YesCondition: Pre-owned
- 03 Aug, 2018
Good book
Verified purchase: YesCondition: Pre-owned
- 12 Dec, 2015
Essential home curing.
Great first line book for those interested in making cured meats and sausages at home.Verified purchase: YesCondition: Pre-owned
- 20 Nov, 2019
Thank you for this very informative book.
A well versed book.Verified purchase: YesCondition: Pre-owned
- 19 Sep, 2019
Great Book
Great BookVerified purchase: YesCondition: Pre-owned
- 31 Dec, 2020
Good resource
So many fantastic recipes. Great and in-depth explanations.Verified purchase: YesCondition: Pre-owned
- 12 Aug, 2020
Who does not like meat?
great stuffVerified purchase: YesCondition: Pre-owned
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