or Connect
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

100% Positive Reviews
Rated #7 in Cookbooks

Posted

Pros: To the point, thorough, perfect recipes, large variety of content within the charcuterie niche

This is by far the best book for any kind of charcuterie. The recipes in"Charcuterie" are great standard recipes that you can improvise or not.The instructions and mise en place show a broad range of variety within the charcuterie niche. In other words, It teaches you ways to make something exactly, and it gives you tips on how to improvise if you have limited resources. I learned almost everything I know about charcuterie from this book and this book was referred to me by several of Baltimore's best chefs and a friend who cooked at Commander's Palace and August. If you are interested in Charcuterie, I strongly suggest you buy this book over any other book. If you have any friends who know anything on the subject, ask them. Chances are, they will recommend this book over anything else

Charcuterie: The Craft of Salting, Smoking, and Curing
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 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. 50 line drawings.

Details:
DetailValue
AuthorBrian Polcyn
BindingHardcover
Dewey Decimal Number641.61
EAN9780393058291
ISBN0393058298
LabelW. W. Norton & Company
LanguagesEnglish
List Price$35.00
ManufacturerW. W. Norton & Company
Number Of Items1
Number Of Pages416
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2005-11-21
PublisherW. W. Norton & Company
StudioW. W. Norton & Company
TitleCharcuterie: The Craft of Salting, Smoking, and Curing
Feature<a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>
CreatorThomas Keller
Models:
Model Name/TypeMPNEAN/UPC
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Charcuterie: The Craft of Salting, Smoking, and Curing