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The Art of Charcuterie Hardcover – December 7, 2010
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'...an excellent starting point for learning about preserved meat...It is most impressive!' (CulinariaLibris.com, February 2011).
From the Inside Flap
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. Pates, 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 pates. 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.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
Top Customer Reviews
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.Read more ›
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:...Read more ›
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!
This excessive use of Insta-Cure in the recipe makes one wonder how save and accurate the information in the rest of the book is
Most Recent Customer Reviews
Great text...great formulations...well done book in the subject of charcuteriePublished 1 month ago by dana hanson
Bought this for my son who likes to make this culinary delight.Published 17 months ago by Amazon Customer
Making sausage is one of my favorite pastimes and this is a good book to have on your shelf!Published 21 months ago by D. Jacobs
Exactly what we needed to start curing our own meats. It's so important to know where your food comes from and this is well written if you are interested in doing this yourself.Published on October 16, 2014 by Theresa M. Daggett
Book is great, well illustrated with a modern aproach on the subject!
I need to practice the recipes!
Seems so complete!