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The Art of Charcuterie Hardcover – December 7, 2010

by The Culinary Institute of America (Author),
John Kowalski (Author)
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John Kowalski (Author)
4.3 out of 5 stars 22 customer reviews
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Frequently Bought Together

  • The Art of Charcuterie
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  • Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
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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: 8.4 x 1.4 x 10.1 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #64,484 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

2.0 out of 5 starsMostly Filler
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.Read more ›
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2.0 out of 5 starsall casing...
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:...Read more ›
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5.0 out of 5 starsGreat Information for Professionals
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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1.0 out of 5 starsStarted reading the book and decided to try the bacon ...
By Julie Lindner on March 29, 2016
Format: Hardcover Verified Purchase
Started reading the book and decided to try the bacon recipe. It calls for 2.5 oz/71g of InstaCure for 10pd/4.54kg pork bellies. However according to the USDA: Use cure mixtures that contain nitrite (e.g., Prague Powder 1, Insta-Cure 1) for all meats that require cooking, smoking, or canning (PHS/FDA 2001). Dry cure using 1 oz. nitrite per 100 lbs. meat maximum. For sausages use ¼ oz. per 100 lbs. (Reynolds and Schuler 1982). A 120 ppm concentration is usually sufficient and is the maximum allowed in bacon (PHS/FDA 2001).

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
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5.0 out of 5 starsComprehensive, sophisiticated
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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Most Recent Customer Reviews

5.0 out of 5 starsExcelent!!!

Very good!!!!

Published 4 months ago by Amazon Customer
5.0 out of 5 starsFive Stars

Great text...great formulations...well done book in the subject of charcuterie

Published 4 months ago by dana hanson
5.0 out of 5 starsWorth every penny

A must have for Chefs

Published 7 months ago by Timothy
4.0 out of 5 starsSausage

Bought this for my son who likes to make this culinary delight.

Published 21 months ago by Amazon Customer
5.0 out of 5 starsFive Stars

Making sausage is one of my favorite pastimes and this is a good book to have on your shelf!

Published on January 8, 2015 by D. Jacobs
5.0 out of 5 starsExactly what we needed to start curing our own meats ...

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
5.0 out of 5 starsFive Stars

Great book!

Published on August 21, 2014 by Gustavo Veiga
5.0 out of 5 starsFive Stars

Bought this book for my culinary school classes.

Published on July 12, 2014 by jack caraveo
5.0 out of 5 starsGreat, Thanks!

Book is great, well illustrated with a modern aproach on the subject!
I need to practice the recipes!
Seems so complete!

Published on June 24, 2014 by Joao Fonseca Costa
5.0 out of 5 starsCharcuterie A -Z

Very thorough for those who need an A to Z from equipment used to finished weight its wonderful. I have not finished the book yet its chuck full of proven instruction. Read more

Published on April 4, 2014 by Michael Smollon

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