Charcuterie: The Craft of Salting, Smoking, and Curing Books,discount prices 0393058298,

	Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn
	List Price $35.00 Our Price $23.10 You Save $11.90 (34%) Prices subject to change. Eligible for FREE Shipping See details Availability In stock soon. Order now to get in line. First come, first served. Arriving soon. You may order it now and we'll ship it to you when it arrives.
	Marketplace New from $21.24 Used from $28.93
Product Details Binding Hardcover Dewey Decimal Number 641.61 EAN 9780393058291 ISBN 0393058298 Manufacturer W. W. Norton Number Of Items 1 Number Of Pages 416 Publication Date November 21, 2005 Publisher W. W. Norton Availability In stock soon. Order now to get in line. First come, first served. 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 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. Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by 'the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat.' He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog 'every couple weeks for his students.' Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled 'The Cinderella Meat Loaf' and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Charcuterie is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen. -- Anthony Bourdain, author of Kitchen Confidential Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike. -- Paul Bertolli, author of Cooking By Hand Michael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie. -- Mario Batali, chef/owner of Babbo Restaurant, New York Never has the art of charcuterie been handled this thoroughly for the home cook. -- Lynne Rossetto Kasper, host of American Public Media's national radio series The Splendid Table® The best techniques to cure, smoke and preserve meat in the tradition of the best charcutiers out there. -- Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York 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. Michael Ruhlman has authored six nonfiction books, including The Soul of a Chef and The Making of a Chef. He lives in Cleveland Heights, Ohio. Brian Polcyn is chef/owner of Five Lakes Grill in Milford, Michigan. Customers who bought this item also bought The Whole Beast: Nose to Tail Eating The River Cottage Meat Book Great Sausage Recipes and Meat Curing CHARCUTERIE AND FRENCH PORK COOKERY Build a Smokehouse: Storey Country Wisdom Bulletin A-81 (A Storey country wisdom bulletin) Customer Reviews for: Charcuterie: The Craft of Salting, Smoking, and Curing Rating - Outstanding Charcuterie Book I am glad I chose this book on the basis of previous high reviews. I can only concur: this is an outstanding book that explains the craft of preserving meats from start to finish, as well as the whys and hows. I am not a novice, but an "advanced" preserver and smoker, having made my own sausages and hams for years. This book has opened a new world of thinking for me and provided a ton of helpful information I've not before found so conveniently. Highly recommended. Fantastic price here, too. Rating - Extremely useful book I decided to make sausages this year as holiday presents, and based on a recommendation from a stranger, bought this book. I had tried to make sausages before and ran into many troubles. This book explained what I did wrong and how I should have done it, with very clear directions. I'm cooking a corned beef now, have two slabs of beef bacon preparing, smoked a fish last night, and have made sausages that actually stuffed and didn't fall apart. The book explains the whys and hows as well as safety needs, what cuts of meat to use, and includes many great sounding recipes ranging from the easy (brined ... Read More Rating - Great recipes but be wary on the salt This is a great book and I love it, but I've found some errors, I believe, in the sausage recipes. They often say to use 2-3 tablespoons of salt for 5 lb of meat. If one tablespoon is 3 teaspoons, that is 6-9 teaspoons. Most of the recipes I've seen elsewhere call for just one teaspoon of salt per pound and really more than that tastes too salty to me. Don't let that stop you from trying the recipes, but remember that you can always add more salt, can't get it back out again easily. I just made the turkey sausage recipe from the book with the sour cherries. I used bacon for the pork fat since that is hard to ... Read More see more reviews See all books by author Michael Ruhlman, Brian Polcyn

Books : Charcuterie: The Craft of Salting, Smoking, and Curing