Charcuterie: The Craft of Salting, Smoking, and Curing and over one million other books are available for Amazon Kindle. Learn more
Buy New
$19.77
Qty:1
  • List Price: $35.00
  • Save: $15.23 (44%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Charcuterie: The Craft of... has been added to your Cart
Trade in your item
Get a $7.11
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) Hardcover – September 3, 2013


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$19.77
$19.77 $24.32


Frequently Bought Together

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) + Salumi: The Craft of Italian Dry Curing + In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Price for all three: $74.21

Buy the selected items together

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 320 pages
  • Publisher: W. W. Norton & Company; Revised and Updated edition (September 3, 2013)
  • Language: English
  • ISBN-10: 0393240053
  • ISBN-13: 978-0393240054
  • Product Dimensions: 10.1 x 8.4 x 1.2 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (85 customer reviews)
  • Amazon Best Sellers Rank: #2,296 in Books (See Top 100 in Books)

Editorial Reviews

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

About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

More About the Author

Michael Ruhlman is the author of more than twenty non-fiction and cooking related works, including the bestselling "The Soul of a Chef," "The French Laundry Cookbook" with Thomas Keller, Charcuterie and Ruhlman's Twenty, which won both James Beard and IACP awards. He lives in Cleveland with his wife, Donna, who is the photographer on his most recent cookbooks.

Customer Reviews

Very well written, easy to read and not pretentious.
eala
If you want to dabble in curing your own meat or making sausage this book has it all.
Robert VanNess
He says the book is very good and he will use it often.
K. Carpenter

Most Helpful Customer Reviews

51 of 53 people found the following review helpful By SecretAsianMan on October 27, 2013
Format: Hardcover
Update 1/13: Per comments below, the author has confirmed that guanciale is the one and only recipe which was removed from this edition.

****

You've probably already read several reviews of this book and know how good it is. It is one of my favorite cookbooks - I like it so much that I often end up giving away my copy as a gift to friends and buying a new one. Recently I replaced mine with the new revised edition, and I was excited to see how the recipes would be revised and tweaked.

Much to my disappointment, the revised edition has recipes actually completely absent, when they were some of the stars of the original copy. Apparently some of the recipes were moved into the "new" Salumi book.

This book is so heavily referenced elsewhere, removing content from it is certainly going to make cross-referencing hard. I feel a bit cheated to have 3 pork jowls thawed in the fridge only to discover that my favorite cookbook's recipe for guanciale is now absent from the book that I've already bought countless copies of.
8 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
11 of 11 people found the following review helpful By Jeffrey T Perin on August 17, 2013
Format: Hardcover Verified Purchase
The author now travels the country teaching class by a company called Cured Cuisine, its all demonstrated by chef Brian Polcyn and is a hands on class any professional cook or serious foodie should own this book and take the class if it comes to a town near you... I missed his class in Chicago and flew to Portland Oregon to take it and it was more than worth it....The mortadella will change your life
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 14 people found the following review helpful By GCS on February 20, 2014
Format: Kindle Edition Verified Purchase
I paid USD 16.99 for the electronic version of this book. While it is a respected text that deserves the plaudits it receives, the price is larcenous for what one gets in the Kindle edition. It is a very poorly formatted e-book. Using it in the Kindle reader (Mac and iPhone), it is impossible to navigate easily. Though the TOC is formatted as for hyperlinks, the hyperlinks don't seem to work. Refer to the index and it give you a page number - not hyper-linked. But the only option in search is to go to a particular "location" (1-7591.... How useless is that?) Perhaps I need to learn how to configure Kindle settings better -- and will be gladly accept helpful correction. But this is the first time I've encountered this problem in an e-book that costs more than 1-2 dollars.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By Bretton Scott on August 30, 2013
Format: Hardcover Verified Purchase
I love Michael Ruhlman's writing. I am a restaurant manager in Brooklyn, and we use this, in the business, as well as for my personal use. From a beginner's standpoint, this gives you all the information you need to know to get started.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Mark D. Stephens on August 23, 2013
Format: Hardcover Verified Purchase
This book is packed with recopies and techniques for curing meats and sausages.
It is written in easy to understand verbage. I would recommend it to anyone wanting to get into making their own sausages and curing meats.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Bruce A. Allen on November 13, 2013
Format: Kindle Edition Verified Purchase
This book is an absolute must if you are getting into Charcuterie. Step by Step and easy to read. Good for professionals and newbies. Better than any of my texts in cooking school.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By fanfic nutcase on August 21, 2014
Format: Hardcover Verified Purchase
Am thoroughly enjoying this book. Each section is SO packed with interesting things beyond the actual 'recipe' to preserve food the way we used to without refrigeration. It will answer ANY question on 'how to' do things. I would consider it a bible with its information. You will use this time and time again if you are serious about making these meats. Not for amateurs who want a quick fix recipe. Would use this seller again.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By The Dawg on June 30, 2014
Format: Hardcover Verified Purchase
This book has really good recipes, it is entirely a text based book. If you buy cookbooks just to drool at the pictures don't buy this book
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews