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

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    DescriptionCharcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie."


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  • Full bibliographic data for Charcuterie

    Title
    Charcuterie
    Subtitle
    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: 320
    Width: 213 mm
    Height: 257 mm
    Thickness: 30 mm
    Weight: 930 g
    Language
    English
    ISBN
    ISBN 13: 9780393240054
    ISBN 10: 0393240053
    Classifications

    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
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    LC subject heading:
    BISAC V2.8: CKB015000
    LC subject heading: ,
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    BISAC V2.8: CKB054000
    B&T Approval Code: A97406041
    LC subject heading: , ,
    BIC subject category V2: WBW
    DC22: 641.61
    B&T Approval Code: A97401700
    DC22: 641.6/16
    DC23: 641.4
    LC classification: TX609 .R84 2013
    Thema V1.0: WBTB, WBW
    Edition
    Revised
    Edition statement
    Revised edition
    Publisher
    WW Norton & Co
    Imprint name
    WW Norton & Co
    Publication date
    10 September 2013
    Publication City/Country
    New York
    Author Information
    Michael Ruhlman has written and co-authored many bestsellers, including The French Laundry Cookbook and Ratio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan. Their Salumi (ISBN 978 0 393 06859 7) was chosen as one of the Top 40 Cookbooks of the Year by The Times.
    Review quote
    "125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field