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Book Charcuterie The Craft of Salting Smoking and Curing

Book Charcuterie The Craft of Salting Smoking and Curing
Out Of Stock
Book Charcuterie The Craft of Salting Smoking and Curing

Charcuterie The Craft of Salting Smoking and Curing by Michael Ruhlman and Biran Polcyn

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

50 line drawings

 

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Name Lid Height Shape / design Capacity Freeze Pressure Canning
35ml mini mold X-small 37mm Round tapered 35ml N Y
50ml mini mold Small 37mm Round tapered 50ml N Y
80ml mini mold Small 55 mm Round tapered 80ml Y Y
140ml mini mold Small 69mm Round tapered 140ml Y Y
160ml mini mold Small 80mm Round tapered 160ml Y Y
165ml mold Med 47mm Round tapered 165ml Y Y
290ml mold (short) Large 55mm Round tapered 290ml Y Y
290ml mold (tall) Med 87mm Round tapered 290ml Y Y
300ml mold X-large 48mm Round tapered 300ml Y Y
1/4l mold Large 69mm Round tapered 370ml Y Y
1/2l mold Large 107mm Round tapered 580ml Y Y
3/4l mold Large 147mm Round tapered 850ml Y Y
1/4l cylinder Small 130mm Round straight 340ml Y Y
1/2l cylinder Small 210mm Round straight 500ml Y Y
1l cylinder Med 210mm Round straight 1040ml Y Y
1.5l cylinder Large 210mm Round straight 1590ml Y Y
220ml mini tulip Small 80mm Tulip 220ml N Y
1/2l tulip Large 85mm Tulip 580ml N Y
1l tulip Large 147mm Tulip 1062ml N Y 
1.5l tulip Large 190mm Tulip 1750ml N N
2.5l tulip Large 242mm Tulip 2700ml N N
1/4l juice Small 140mm Carafe 290ml N N
1/2l juice Small 184mm Carafe 530ml N N
1l juice Small 250mm Carafe 1062ml N N
100ml deli X-small 110mm Wasp 100ml N N
200ml deli Small 122mm Wasp 200ml N N
370ml deli Med 122mm Wasp 370ml N N
700ml deli Med 204mm Wasp 700ml N N
220ml deco Small 66mm Bulb 220ml N N
1/2l deco Med 88mm Bulb 560ml N N
1l deco Large 105mm Bulb 1062ml N N

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  • Model: 9780393240054
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