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Charcuterie: The Craft of Salting, Smoking, and Curing | 
| Authors: Michael Ruhlman, Brian Polcyn
Creator: Thomas Keller
Publisher: W. W. Norton
Category: Book
List Price: $35.00
Buy New: $20.95
You Save: $14.05 (40%)
New (46) Used (13) from $20.95
Avg. Customer Rating:  51 reviews
Sales Rank: 4711
Media: Hardcover
Number Of Items: 1
Pages: 416
Shipping Weight (lbs): 2
Dimensions (in): 10 x 8.2 x 1.3
ISBN: 0393058298
Dewey Decimal Number: 641.61
EAN: 9780393058291
ASIN: 0393058298
Publication Date: November 21, 2005
Availability: Usually ships in 1-2 business days
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Product Description
The only book for home cooks offering a complete introduction to the craft.
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 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, co-author 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, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.
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| Customer Reviews: Read 46 more reviews...
 Charcuterie for the home enthusiast June 18, 2008
Well written and, for the layperson, easy to understand, this book is an essential addition to any kitchen craftsman's reference library. Covering everything from the history of meat preservation to hands on DIY, this book will have you preserving and smoking your own hams, bacon and sausages in no time at all and enjoying the experience. For me its been a 10 out of 10 experience.Charcuterie: The Craft of Salting, Smoking, and Curing
Easy reading for great results! June 12, 2008
I've just bought this for my boyfriend, who hasn't read a book since high school. Before I knew it, we were eating delicious smoked meats. Easy to read, basic instructions and fabulous recipes - it's a book that will be handed down through the generations.
Fabulous way to learn the craft! May 28, 2008
This is a fantastic book. It took me from never having made sausages, to making some of the best I've ever had in a matter of days. Based on the content, it will serve me well through the intermediate stage of learning charcuterie.
To address some criticism I've heard...
If the book were $100 and 3 times as thick, I might expect a more comprehensive work. But it's not, so I don't and it isn't.
The drawing are well done. Yes, pictures would be nice, but this book focuses on information and content. Generally, we /know/ what a sausage looks like. Some of the terrines and perhaps color pictures of molds we might encounter during dry-curing might be nice.
For the price you pay vs. what you get, it is THE book to buy.
 Smells like Hickory Smoke to me... May 12, 2008
Great Book! Built a Smokehouse and had to break it in. Tried the 'Canadian Bacon' recipe and will now never buy store bought again! I am just itching to try out more of the recipes. Have to get used to smelling like smoke....
Fantastic! April 14, 2008
1 out of 1 found this review helpful
Have you ever wanted to cold smoke some salmon, make your own sausage, or cure your own pancetta? This book covers some way old school techniques for adding flavors to meats, fish and veggies through salting, curing and smoking.
Be warned however, the recipes in this book are fatty and salty, but that's how they're supposed to be. If you're looking for low fat, reduced salt food, don't bother with this book. On its chapter on sausages it states, "If you must avoid fat for dietary reasons, avoid sausage; we don't recommend trying to make or work with low-fat sausage - low fat sausage is an oxymoron to us." Nor will you find any Rachel Ray 20-minute meals in here; be prepared for lengthy prep times, oftentimes on the order of days. However, if you're looking to taste some amazing food, meat in particular, you're in the right place.
I have tried the brined and smoked turkey recipe; it is fantastic. First I must say that brining should be mandatory for any poultry you cook; at the very least it imparts a juiciness otherwise impossible to achieve, at its best the meat will pick up all the subtle or complex flavors of the herbs and spices infused in the brine. Pork loin also greatly benefits from brining in a bay leaf and peppercorn solution.
I smoked the brined turkey breast for several hours using crab apple branches cut from the tree in my yard. The crispy, amber-black crust gave way to juicy, butter-textured meat. And the meat, the meat was sophisticatedly sweet and tarragon-flavored from the brine which melded with the rustic crab apple wood smoke. A few slices on some hearty bread with some homemade mayonnaise, and I had found heaven.
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