Charcuterie: The Craft Of Salting Smoking And Curing

by Brian Polcyn, Michael Ruhlman

WW Norton | November 22, 2005 | Hardcover

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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 pâtés, 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 , 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.

Format: Hardcover

Dimensions: 416 pages, 10.5 × 8.5 × 1.25 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: The Craft Of Salting Smoking And Curing

by Brian Polcyn, Michael Ruhlman

Format: Hardcover

Dimensions: 416 pages, 10.5 × 8.5 × 1.25 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

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 pâtés, 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 , 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.

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.