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Charcuterie: The Craft of Salting, Smoking, and Curing | |||||||||
 
| 80% Recommended by our customers. Publisher: W. W. Norton Catalog: Book Release date: 2005-11-21 Media: Hardcover Number of pages: 416 Ean: 9780393058291 Book Isbn: 0393058298  Tip: compare prices with similar booksAuthors:
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$23.10 | |
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| Professional Review: |
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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, 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. |
| User Reviews: |
 Written on September 27, 2007 Summary: What you always wanted to know about meats. This book has all the information I will ever need about meat and the wonderful things we can do with the various cuts. Recipes have very thorough and clear explation. They are dooable and very good. Written on September 1, 2007 Summary: Good Eats We've tried the bacon recipe and it's awesome. We never want to go back to store bought variety. Written on August 29, 2007 Summary: Great Book I'm a home cook that just likes to "play" with food. Hadn't done much with sausage, etc. until this book. We even purchased a copy as a gift to a friend. We are both cooking our way thru the book. The best part isn't the recipes (they are good) but all the knowledge that is in those covers. We are learning as we go and that's important to us. Written on July 12, 2007 Summary: Soppressata I have been making fresh and smoked sausages for many years. My recipes have been limited to Venison, Polish, Italian, Mexican (Chorizo), Breakfast, and sometimes jerky. My brother-in-law is Italian. As a chef and a caterer, he has encouraged me to research dry sausages. We intend to persue this endeavor in the fall. I purchased numerous books at one time. Most pertained to barbeque and grilling. It's July. It's hot outside, and it's perfect weather for grilling.What can I say? Written on July 6, 2007 Summary: If you are really into culinary cooking! I prepare meals for more than 5,000 people a day, and food has been my life for over 40 years. A good cookbook is hard to find, a great cookbook is almost imposable to find. Well I have to say, I could not put this book down, and I read it cover to cover! This is a very comprehensive and well presented book. You will learn the how and why of salting, curing and smoking almost everything. Not only that the recipes are five stars! A great addition to any cooks set of reference books! Another job well done to Mr. Ruhlman! If you are really into cooking or just knowing about food, you will love this book. |
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| Wondering how the book "Charcuterie: The Craft of Salting, Smoking, and Curing" relates to similar books? Find out at a glance here: |
| Price comparison |
 Charcuterie: The Craft of Salting, Smoking, and... |
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| Our price | $23.10 | $13.57 | $26.40 | $22.60 | $23.07 | $3.95 |
| List price | $35.00 | $19.95 | $40.00 | $29.95 | $34.95 | $3.95 |
| Lowest used price | $28.98 | $12.34 | $26.28 | $17.97 | $32.94 | $3.75 |
| Lowest new price | $21.24 | $11.89 | $24.99 | $20.73 | $14.08 | $3.85 |
| Catalog | Book | Book | Book | Book | Book | Book |
| Release date | 2005-11-21 | 2004-03-30 | 2007-05 | 2007-04 | 2008-05 | 1981-01-10 |
| Media | Hardcover | Paperback | Hardcover | Hardcover | Hardcover | Paperback |
| Number of pages | 416 | 224 | 543 | 588 | 320 | 32 |
| Ean | 9780393058291 | 9780060585365 | 9781580088435 | 9780025668607 | 9781902304885 | 9780882662954 |
| Book Isbn | 0393058298 | 0060585366 | 1580088430 | 0025668609 | 1902304888 | 0882662953 |
| Upc | - | - | - | - | - | 037038002959 |
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