Charcuterie: The Craft Of Salting Smoking And Curing

November 22, 2005|
Charcuterie: The Craft Of Salting Smoking And Curing by Michael Ruhlman
Earn 185 plum® points
Buy Online
Ship to an address
Not currently available.
Pick up in store
To see if pickup is available,
Find In Store
Not sold in stores
Prices and offers may vary in store


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 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.
Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.
Title:Charcuterie: The Craft Of Salting Smoking And Curing
Product dimensions:416 pages, 10.5 X 8.5 X 1.25 in
Shipping dimensions:416 pages, 10.5 X 8.5 X 1.25 in
Published:November 22, 2005
Publisher:WW Norton
Appropriate for ages:All ages
ISBN - 13:9780393058291

Recently Viewed