Product Description

The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.

Product Details

• Amazon Sales Rank: #1341 in Books
• Published on: 2005-11-21
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Features

• ISBN13: 9780393058291
• Condition: USED - VERY GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

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.
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Review
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

About the Author
Brian Polcyn is chef/owner of Five Lakes Grill in Milford, Michigan.

Michael Ruhlman has authored six nonfiction books, including The Soul of a Chef and The Making of a Chef. He lives in Cleveland Heights, Ohio.