- Hardcover: 416 pages
- Publisher: W. W. Norton & Company; First Edition edition (November 17, 2005)
- Language: English
- ISBN-10: 0393058298
- ISBN-13: 978-0393058291
- Product Dimensions: 8.5 x 1.2 x 10.3 inches
- Shipping Weight: 1.8 pounds
- Average Customer Review: 297 customer reviews
- Amazon Best Sellers Rank: #196,334 in Books (See Top 100 in Books)
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 mobile phone number.
Charcuterie: The Craft of Salting, Smoking, and Curing Hardcover – November 17, 2005
There is a newer edition of this item:
"How to Be a Good Creature: A Memoir in Thirteen Animals" by Sy Montgomery
“This is a beautiful book — essential reading for anyone who loves animals and knows how much they can teach us about being human.” ― Gwen Cooper, author of "Homer’s Odyssey: A Fearless Feline Tale, or How I Learned About Love and Life with a Blind Wonder Cat" Pre-order today
Customers who viewed this item also viewed
Customers who bought this item also bought
From Publishers Weekly
Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled "The Cinderella Meat Loaf" and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Charcuterie is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen. -- Anthony Bourdain, author of Kitchen Confidential
Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike. -- Paul Bertolli, author of Cooking By Hand
Michael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie. -- Mario Batali, chef/owner of Babbo Restaurant, New York
Never has the art of charcuterie been handled this thoroughly for the home cook. -- Lynne Rossetto Kasper, host of American Public Media's national radio series The Splendid Table®
The best techniques to cure, smoke and preserve meat in the tradition of the best charcutiers out there. -- Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
In summary, Charcuterie is simple, fun to read, and highly informative without being overly technical. I plan to give this as a gift to several friends who I know would be into some home curing and sausage making. Excellent!!!
Oh, and a quick bit of advice that I learned the hard way. If you plan to make any homemade sausages, a kitchen-aid works great as a meat grinder, but do not try to use it to stuff your sausages. Save yourself hours of frustration and just buy a decent vertical sausage stuffer. I bought an LEM 5lb stuffer (~$140, but there are certainly cheaper options that would probably be fine too) and now I can easily stuff a 10lb batch of sausage in about 10 minutes, whereas I spent around 2 hours cursing and fighting with my kitchen-aid to stuff the same amount. Also, a vacuum sealer is a very nice way to preserve all your tasty sausages... Anyway, I hope that's helpful :-)
The basics are well documented and the recipes (that I have tried) have all come out very well. My personal favorites are the smoked andullle and taso ham. He starts easy and basic, then takes you further down the path until you're amazing your friends and family with meat care packages the likes of which they've never seen.
As for the bacon, let me say that I now only make bacon that I can't otherwise buy. Trying to make a maple or pepper bacon at home, when you can buy a good (perhaps not the best) quality bacon at Costco or your local grocery store for under $5/lb is not worth it in my book. While not difficult, it just takes a long time. On the other hand, I used his technique and simple instructions to make an excellent savory bacon that is unlike anything else I've had. Think of it like brewing beer... you probably shouldn't get into it to save money or to duplicate a widely available commercial beer, but if you want to give your own twist to a style or to be able to proudly say "I made this", then it's worth your time and effort.
If you want to buy 1 cookbook about curing your own anything, this is where you should start. You probably won't grow out of this book for a very long time.
I hope this helps someone.
But- I've made a bunch of things, and they have been great!
The licorice-spices "gravlax" might be the show-stopper. It is utterly gorgeous, and I've made it several times; it may be the best salmon appetizer I've ever had.
The corned beef and pastrami are excellent. I've been making my own corned beef for St. Pat's Day for years; it's relatively easy to add a hot-smoke and make it into pastrami.
The pancetta is also excellent, though a bit more risky-seeming! And the bacon is gorgeous.
None of these- except maybe the gravlax- is exactly easy or simple... but the results are worth it.
There's also good info on confit (and one of these days I WILL make duck proscuitto!), and lots on sausages- which I mostly have not done.
Not much on cold smoking, especially in a home environment, though we've experimented and have had some good results without a lot of specialized equipment.
I really recommend this book.
The "over-complication" isn't necessary a bad thing, as it demonstrates the "proper" (read: the way that they were trained) method to prepare the foods. However, if someone is just starting out in charcuterie, they may find some of the recipes and techniques a bit daunting. Regardless, I would recommend that anyone who wants to become a home charcutier should have this book at their disposal.