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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Michael Ruhlman and Brian Polcyn


  • Hardcover
    $43.46
ISBN: 9780393240054
ANNOTATION:
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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OTHER FORMATS:
  • Hardcover
    $43.46
ISBN: 9780393240054
ANNOTATION:
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.

Annotation

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.

Publisher Description

Charcuterie 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, p?t?s, 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 p?t?s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p?t? 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.

Author Biography

Michael Ruhlman is the author of the IACP award-winning best-seller "The Soul of a Chef" as well as "The Making of a Chef".

Review

"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

Product Details

Author
Michael Ruhlman, Brian Polcyn
Pages
320
Publisher
W. W. Norton & Company
Language
English
ISBN-10
0393240053
ISBN-13
9780393240054
Media
Book
Format
Hardcover
Residence
Cleveland Heights, OH, US
Year
2013
Audience
General/Trade
Subtitle
The Craft of Salting, Smoking, and Curing
Country of Publication
United States
Short Title
CHARCUTERIE REVISED UPDATED/E
Edition Description
Revised, Update
Edition
1st
Illustrations
50 line drawings
Illustrator
Yevgenity Solovyev
Publication Date
2013-09-03

Product Reviews

02 Aug, 2018
By Matt
13 Sep, 2017
Great book. Will study it in depth over Summer.
By Marianne