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The Art of Charcuterie Hardcover – December 7, 2010


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Frequently Bought Together

The Art of Charcuterie + 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: $97.21

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Product Details

  • Hardcover: 400 pages
  • Publisher: Wiley; 1 edition (December 7, 2010)
  • Language: English
  • ISBN-10: 0470197412
  • ISBN-13: 978-0470197417
  • Product Dimensions: 8.5 x 1.3 x 10.3 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #96,389 in Books (See Top 100 in Books)

Editorial Reviews

Review

'...an excellent starting point for learning about preserved meat...It is most impressive!' (CulinariaLibris.com, February 2011).

From the Back Cover

The art of charcuterie has been practiced for thousands of years across the world, but in recent years, interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious (and even healthy) charcuterie.

The Art of Charcuterie offers a comprehensive education in this rediscovered culinary art form, covering equipment, ingredients, sanitation, and, of course, techniques and processes. Combining an astounding depth and breadth of knowledge and experience with an accessible approach, this beautifully illustrated book features full-color photography and technical drawings that display both finished products and the techniques used to produce them. The Art of Charcuterie shows you how to properly cure, brine, and smoke meats and how to make terrines, sausages, and pâtés. It also includes a wealth of sauces and relishes to complement them.

From the experts at The Culinary Institute of America, this is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques. The Art of Charcuterie covers centuries of culinary history and best practices.


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Customer Reviews

4.6 out of 5 stars
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It reads very well.
Craig Matteson
This wonerful book is about the best on the high-end home to semi-professional levvel for those interested in charcuterie.
Rustypipe
The book gives details about the preparation of variety of salami and sausages in a way that is relatively easy to follow.
Ralitza P. Petkova

Most Helpful Customer Reviews

126 of 129 people found the following review helpful By Chris Hennes on December 10, 2010
Format: Hardcover Verified Purchase
This book attempts to position itself as a reference for both the home cook and the professional, and unfortunately fails to serve either market. At first glance, the book appears to be a slick, well-designed volume typical of the CIA's other books. Upon closer inspection, however, it appears that the polish is only skin deep. In fact, it appears that a large portion of the material is purely filler, serving no real purpose and providing no useful information. The book goes so far as to include seven pages of content attempting to describe the flavors of various herbs and spices. I can't imagine that anyone in this book's target audience needs a paragraph describing the flavor of basil, nor are any of the passages specific to charcuterie: it appears to be a copy-and-paste job from some other reference. There are numerous tables in the book that serve no purpose: an "herb and spice chart," a sugar temperature chart for making candies, page after page of metric-to-imperial conversion charts (all recipes in the book are given in both, as usual for the CIA series), etc. It has all the appearance of material added to boost the page count.

The book contains a large amount of food safety information, some useful and some not. The extensive listing and description of the various possible bacterial infections is interesting in an academic sense, but contains little practical information other than "prevent cross-contamination," "cook everything to death," and "chill quickly." It spends pages on trichnosis, although it is now exceedingly rare in the US and easily mitigated against. And there, at the very end, is a single paragraph on "harmful molds in sausages," an area crucial to understanding the production of dry-cured items.
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44 of 45 people found the following review helpful By Lil' Fresser on December 9, 2010
Format: Hardcover Verified Purchase
When you order a hardcover 400 page book with a list price of $65 you expect it to be definitive, or close to it. This book falls far short.

I feel the book is shallowly written. Yes, there quite a number of recipes for each chapter/topic , but they fail to explain themselves as to the how and whys? If for example if rice is used as binder in a sausage I want to know why it was used in that particular recipe and not others, or what cuts of meat can work for that recipe other than the ones listed.

Because the author is a teacher I expect him to do that, teach. To give over, not recipes and tidbits of information, but an in depth understanding so if someone wanted to make a charizo using beef instead of pork, or oil instead of fat, they could using basic understanding

I couldn't figure out who he was targeting, not the home hobbiest or the professional in the field. He doesn't speak in a friendly tone guiding you through the steps - more written like a text book - and a shallow one at that. It seems like he put his classes into a book, covering topics, not a as a friend who wants you to make a fantastic product.

I'm sorry my review is so harsh perhaps others will really enjoy the book. This is just one man's take.

I had high hopes - but sadly disappointed.

I would very much reccomend these three books that all together give you a pretty good idea of the topic:

For a real in depth read:
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24 of 29 people found the following review helpful By AbeFromanSausageKing on December 17, 2010
Format: Hardcover
I disagree with the other reviewers that the author fails to give in-depth information into the subject of charcuterie. As a professional in the industry, I found the instruction on techniques, sanitation, and handling very valuable. The information definitely goes beyond surface-level to delve into some of the science behind the techniques. The recipes that I have tried (gravlax and blood sausage) worked perfectly and sold well. I also disagree with other reviewers that terrines are outdated (and I look forward to trying the terrine of foie gras and butternut squash from this book). The cold kitchen is an important segment of the restaurant industry, and this book is a great resource for any professional looking to expand their charcuterie repertoire.
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1 of 1 people found the following review helpful By Rustypipe on January 9, 2013
Format: Hardcover Verified Purchase
This wonerful book is about the best on the high-end home to semi-professional levvel for those interested in charcuterie. Yields are apprporiate for home use, methods are scaled to high end home appliances and tools. There is a great deal of attention paid to smoked and cured foods, condiments, sauces, pates and terrines as well as the forcemeats and sausages one would expect.
There are many updated recipes reflecting current culinary trends, as well as the more traditional favorites.
Includes both recipe and subject indices, glossary, and several very well laid out tables
Very highly and enthusiastically recommended!
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By jack caraveo on July 12, 2014
Format: Hardcover Verified Purchase
Bought this book for my culinary school classes.
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Format: Hardcover Verified Purchase
Book is great, well illustrated with a modern aproach on the subject!
I need to practice the recipes!
Seems so complete!
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