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Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

Hardback

By (author) Michael Ruhlman, By (author) Brian Polcyn

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  • Publisher: WW Norton & Co
  • Format: Hardback | 320 pages
  • Dimensions: 213mm x 257mm x 30mm | 930g
  • Publication date: 10 September 2013
  • Publication City/Country: New York
  • ISBN 10: 0393240053
  • ISBN 13: 9780393240054
  • Edition: Revised
  • Edition statement: Revised edition
  • Sales rank: 8,947

Product description

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of charcuterie to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

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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