Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) Hardcover – September 3, 2013
See the 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.
Frequently Bought Together
Customers Who Bought This Item Also Bought
About the Author
Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
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.
I've cured and smoked bacon twice in the past couple of months. The first time, I followed a recipe that I found by Googling and it came out great. Everywhere I looked, though, I saw references to this book, and how great it is, and I figured I should probably break down and spend the money to get "real" instructions for bacon -- along with everything else contained herein.
Ruhlman makes a point of providing weights (in grams) for everything, which is great. Hey, precision! So, I got out my scale and mixed up his basic dry cure. I read the instructions that say how much dry cure per how much pork belly, then weighed my two pieces of belly and measured out, to the gram, exactly how much cure I needed for each piece. I applied the cure, put the meat into bags, and put it in the refrigerator to let the salts, kosher and pink, do their thing.
The first time I cured bacon, the belly produced a lot of liquid. This time, not so much -- even after a few days. Even though I was aware that every piece of meat is different, and what was happening could be totally normal, I started to worry that I had messed something up. I went back to the recipe, read it carefully, and realized the extent to which Michael Ruhlman is all over the place.
It's almost as if he's engaging in providing inconsistent curing instructions as performance art, and fancies himself Marina Abramovic. The first thing that I noticed is that he gives two recipes for dry cure.Read more ›
Having said that the book is easy to read and the recipes are easy to follow. The writers did an excellent job of breaking down the recipes from chef-speak or industrial recipes to the normal kitchen. Some of the chef-speak and professional kitchen terminology did make it into the book. A good kitchen scale that reads in grams is essential. I found a few of the recipes questionable. For example, a dry cured aged ham that has no nitrite to cure or preserve it, too dangerous for me to consider. Really!?! A whole ham to cure at room temperature for months without protection from botulism? Salt percentages ranged from 2%-16% with no explanation why. Curing salt percentages ranged above and below USDA required values (for commercial producers of preserved foods) with no explanation.
What leads me to the conclusion that this is a book to be renamed "Flavoring Using Charcuterie Techniques" rather than its present title is that only a few recipes are indicated to store outside the refrigerator even after the food is technically preserved.Read more ›
Most Recent Customer Reviews
Outstanding and well-written book for those of us who are meat smoking novices. Very detailed and thorough coverage of the subject. Read morePublished 1 day ago by Richard M. Cavagnol
Charcuterie is a keeper. I will order a hard copy for my library. Great recipes that are easily understood, so anyone can do it. RBMc Endicott, NY.Published 22 days ago by Amazon Customer
A very informative guide to producing charcuterie at home or professionally! Highly recommend you buy this book now!Published 1 month ago by Swanstache