• Charcuterie: The Craft of Salting, Smoking and Curing See large image

    Charcuterie: The Craft of Salting, Smoking and Curing (Hardback) By (author) Michael Ruhlman, By (author) Brian Polcyn


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    DescriptionCharcuterie - 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 present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.

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  • Full bibliographic data for Charcuterie

    The Craft of Salting, Smoking and Curing
    Authors and contributors
    By (author) Michael Ruhlman, By (author) Brian Polcyn
    Physical properties
    Format: Hardback
    Number of pages: 416
    Width: 208 mm
    Height: 257 mm
    Thickness: 36 mm
    Weight: 816 g
    ISBN 13: 9780393058291
    ISBN 10: 0393058298

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Warengruppen-Systematik des deutschen Buchhandels: 14500
    BISAC V2.8: CKB015000
    LC subject heading:
    DC22: 641.66
    LC subject heading:
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB054000
    BIC subject category V2: WBTB
    LC subject heading: ,
    DC22: 641.6/1
    LC classification: TX609 .R84 2005
    DC22: 641.61
    Thema V1.0: WBW
    WW Norton & Co
    Imprint name
    WW Norton & Co
    Publication date
    17 November 2005
    Publication City/Country
    New York
    Author Information
    Michael Ruhlman is the author of six books, including The Soul of a Chef and The Making of a Chef. Brian Polcyn is chef/owner of Five Lakes Grill in Michigan, USA.