Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie The Craft of Salting Smoking and Curing 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 i

  • Title: Charcuterie: The Craft of Salting, Smoking, and Curing
  • Author: Michael Ruhlman Brian Polcyn
  • ISBN: 9780393058291
  • Page: 293
  • Format: Hardcover
  • 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 classiCHARCUTERIE 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 p t s, 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.

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      Posted by:Michael Ruhlman Brian Polcyn
      Published :2019-04-09T11:59:38+00:00

    100 Comment

    I got Salumi together with Charcuterie, by the same authors. This review will cover both books.Charcuterie covers sausagemaking while Salumi is about dry curing whole cuts of meat. Both books focus heavily on the Italian styles.The books contain a great deal of information regarding their topic (the word charcuterie encompasses sausages, cured meats and other foods such as pates and terrines). Unfortunately, some of this information is incomplete, misleading or simply wrong. For a full discussio [...]

    Christmas 2011 was what my wife called my meat themed Christmas. I got a meat grinder and sausage stuffer. And I got this book. I immediately started to red this book. I started doing my meat projects (and documenting them on my blog nobodybeatsmymeat.wordpress) and I was fascinated. My first project was home cured bacon. With my meat bible in hand (this book) I have taken off down the road of meat curing. I am even trying to start a business all do to this book. I found my passion.

    Well written and informative with recipes that are easy to follow, this is not a cookbook I would recommend to everyone. The corned beef that I made was delicious and time consuming. It took 5 days just to brine it. There are recipes that I will definitely use, but generally this book is aimed at foodies with the time to dedicate to the process.

    This is a fabulous book for anyone that loves charcuterie. It is on my bookshelf and I refer to it all the time as a reference and also for the recipies. Worth the investment

    Good read good recipes If you want to smoke cure or Brian this is an excellent book.I made the maple bacon and corned beef, they both came out delicious!

    The book gives a broad introduction to curing meat with salt, smoking (cold and hot), fresh sausages, emulsified sausages, dry-cured sausages, pates and terrines, the confit technique, rillette, and some highlights of sauces and condiments which traditionally accompany charcuterie.I am most familiar with the techniques and recipes for fresh and smoked sausages and enjoy their treatment here. Of the hard learned wisdom I've picked up over the past 10+ years, there were no major tips I found missi [...]

    I don't read cookbooks cover-to-cover but I've trawled through this enough to get everything I can out of it until I need a recipe.Cool book, very interesting topic. It's fun to realize that food preservation was once a matter of necessity, but that even with refrigeration, canning, freezing, vacuum-sealing, etc. we still continue to salt, smoke and cure things because it tastes really good.Many of the recipes are a bit out of my reach, I don't have smoking equipment and my climate doesn't reall [...]

    After reading Michael Ruhlmans book I feel more confident to approach charcuterie production at home. It's an interesting read with many formulations to help the novice on their journey to creating artisan meats and sausages in a safe manner. Although, I somewhat dispute the claim that you must add ferment culture and nitrite/ nitrate to dry sausages. I know this from eating and also making Croatian dry sausages with Croatian friends for many years that the only salt used was Kosher or Sea Salt [...]

    I received this book for Christmas and just finished reading it. I tend to skim many of my cookbooks, but this one I read cover to cover. I enjoy Ruhlman's writing (The Making of a Chef, The Soul of a Chef, etc) and in this cookbook he gives an interesting and informative, yet concise background on charcuterie. I wanted this book because I love eating charcuterie and wanted to try my hand at making some at home. I haven't tried any of the recipes yet, but Ruhlman states that they've been develop [...]

    I decided to read this book more because I'm a fan of Michael Ruhlman in general, not that I actually wanted to make my own sausages. As with Ruhlman's other books, this was a light, entertaining read. I'd have liked more detail on the technical/historical aspects of charcuterie preparation, but in all fairness that's because I wasn't reading this book as a recipe book per se. That said, the recipes are easy to follow (kudos for adding pictures), and Ruhlman and Polcyn's passion for charcuterie [...]

    Great collection of information and recipes about an art that has fallen out of the popular conscience. I greatly enjoyed the narration and appreciated the resources in the back of the book. My only disappointment (and it isn't small) is in the complete lack of pictures. The choice could have been made for reasons of cost or convenience and either are valid. For me - pictures greatly enhance the experience and my desire to reproduce the author's creations.

    This is a very well written and comprehensively researched book. The illustrations, depicting cuts of meat or "how to" do specific tasks are very are clear and lessen the disappointment of not having photographs of the finished dishes. I probably would have given a 4 or 5 star rating - but I don't eat pork. This is essentially a compendium of pork heavy recipes and techniques despite the inclusion of some beef, poultry and vegetable recipes.

    I want to learn to dry and preserve meats, and was hoping this book would teach me how to do so safely. It was a 300 page book with about 5 pages of useful general information on preserving food, and 295 pages of fancy epicurean recipes for doing so.Mostly I learned that wet, thick, air dried preserved meats need nitrates, while thinner, quickly dired meats do not need them as much.

    This book is a great primer in how to get started curing, smoking and making your own charcuterie. It's written by Michael Ruhlman, of "Soul of a Chef' fame as well as cookbooks for all of the Keller eateries. Not only does it give you a great overview of the history and origins, but provides technique and great step by steps and starting points from things like confit to lardo.

    Fun food projectsFun food projectsA great variety of ideas and recipes to try. Written to accommodate the home cook and someone just trying to expand their culinary skills. Lots of recipes for "go bys" and lots of warnings on when and where to be particularly cautious during food preparation. Probably sells a lot of meat grinders and smokers, chuckle.

    A very informative and practical book, charged with honest prose and refreshingly unglamorous layout. With the probable exception of some vegetarians, those who believe that good food is about good food and is neither about photography nor about boring upper middle yuppies or stay-at-home mums looking for a fan base via blogdom will appreciate this book. I loved it.

    Yeah, this is what I am talking about. It was fun buying 2lbs of pork belly from the Korean grocer, skinning it, salting it and hanging it for 2 weeks in my parents' basement. Best pancetta I've ever had.My one beef with the book--how can you possibly write a "definitive book" on charcuterie and only make passing reference to Spain? Huh?

    As noted by others, a good primer on sausage making, including bacon, terrines, etc. The real genius behind this book is Brian Polcyn. If you ever get a chance to see Polcyn in action (Youtube, TV, etc), do so. A really handy book with excellent, helpful illustrations. Everyone should make their own bacon; so easy

    This is the first "cook book", if you can call it that, that i read from cover to cover. The content is informative and useful, but also entertaining. Its opened up a whole new and really exciting cooking style for me that I have been putting to use with great success, my friends and family can attest to that.

    I have made the tasso ham, peameal bacon and fermented sauerkraut so far. How wonderful to be able to make cured meats at home! Accessible to the home cook and DIY enthusiast. Some recipes are more complicated than others, or require more in the way of specifics - but there are plenty of recipes to choose from.

    It would be hard to find a book on this topic that is more comprehensive, approachable, and delectable. My friends, get ready for all manner of dry cured sausages, prosciuttos, pates and confits from the Weeks and Wheeler kitchen!

    Fun book just to read. I've been making my own breakfast sausage using "Da Bomb" ginger-sage recipe and it really is "Da Bomb" much better than buying the sugar-laden, MSG tainted stuff at the store and easy, too, if you start with ground pork!

    Actually 4.5, only because the preservatives (like bactoferm) are overstated for what I am sure are legal reasons. Your first batch of some things will not make you happy. Check the label and other sources. YMMV.

    First cookbook I've gotten in a long while that I've started on page one and read straight through. I find it difficult to give the 5 stars because I haven't made one thing from the book yet. Soon though, hopefully soon.

    This is the result of Ruhlman meeting Brian Polcyn while Polcyn was taking the Master chef's Exam. It is a fantastic read and I highly recommend this for anyone in the field or hobbyists that love food and are willing to try some advanced preparations and cooking techniques.

    There's a lot here and it's going to take me awhile to go through these recipes. So far I've tried the Pastrami recipe and it was great. Never worked with curing salts before, never made my own sausage but it's time. Mmmm, meat ;-)

    Essential readingThis book is essential just as a back up or on its own also has some very interesting recipes and full of hints and tips

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