Charcuterie: The Craft of Salting, Smoking, and Curing
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- ISBN13: 9780393058291
- Condition: USED – VERY GOOD
- Notes:
Product Description
The only book for home cooks offering a perfect introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is right 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 occupy 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 yet to be such as Mediterranean lime and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an practiced 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
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Reader’s Rating: 3 / 5
This a fantastic book. I have loved using it. It is well written and a pleasure.
Reader’s Rating: 5 / 5
I liked the book, but do agree there are shortcomings (as consructively provided by another “non-professional” reviewer.) I will not but recommend the book, as I was reasonably disapointed with the leader’s “blast” dismissing less than ingratiating (?) reviews by attributing them to “mean-spirited and inept reviewers.” Rather arrogant sir – I too prefer that cookbooks have as few errors in direction and presentation as possible. Pointing out “room for improvement” in a first edition is constructive – why would you reflect your prospective customers inputs any less credible than your editors?
Reader’s Rating: 2 / 5
While I don’t like to take too much time to respond to mean-spirited and inept reviewers, I want to point out that our book has 140 recipes from the most basic sauces to elaborate dry-cured preparations and everything in between. It was written to make the craft of charcuterie more accessible to the home cook (who is not likely to have the professional caliber Hobart grinders of the sort Schoolcraft uses), but one that also did not talk down to professional chefs.
Reader’s Rating: 4 / 5
I bought the book before I read the negative reviews. I probably would have bought it anyway being sckeptical of reviews. I couldn’t have said it better, esp. about the nitrates, and the non-being of photos!!!!!!!!!!!, how do I know if what I made looks like it should? I will add in my review several additional comments such as: the book appears to be written for the sake of avant garde chefs trying to impress one another (a tip-off to this is the forwards by the chef of the French Laundry); the recipes are not automatically traditional but manipulated to make a sense of excitement; if these guys really made these cured meats etc. where are the photos of the finished product?, there is no excuse for this today agreed the techno capabilities of the computer. The book will probably sit on my shelf for a long time before I reference it.
Reader’s Rating: 2 / 5