Charcuterie

by Brian Polcyn, Michael Ruhlman

WW Norton | November 22, 2005 | Hardcover |

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The 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.

Format: Hardcover

Dimensions: 416 Pages, 8.27 × 10.24 × 1.18 in

Published: November 22, 2005

Publisher: WW Norton

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0393058298

ISBN - 13: 9780393058291

Found in: Entertaining

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– More About This Product –

Charcuterie

Charcuterie

by Brian Polcyn, Michael Ruhlman

Format: Hardcover

Dimensions: 416 Pages, 8.27 × 10.24 × 1.18 in

Published: November 22, 2005

Publisher: WW Norton

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0393058298

ISBN - 13: 9780393058291

From the Publisher

The 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.

About the Author

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin.
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