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Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing Cover

ISBN13: 9780393058291
ISBN10: 0393058298
All Product Details

 

Synopses & Reviews

Publisher Comments:

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 , 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.

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 pts 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. Agent, Elizabeth Kaplan. (Nov. 21)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

The only book for home cooks offering a complete introduction to the craft.

Synopsis:

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

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 Chefand The Making of a Chef. He lives in Cleveland Heights, Ohio.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Tanya Zumach, April 13, 2009 (view all comments by Tanya Zumach)
Fantastic resource guide to get started making your own bacon, pancetta, sausage, cured meats, etc.
Was this comment helpful? | Yes | No
(6 of 11 readers found this comment helpful)
trickassculinarian, November 19, 2006 (view all comments by trickassculinarian)
straight up....awesome.
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(17 of 36 readers found this comment helpful)
View all 2 comments

Product Details

ISBN:
9780393058291
Subtitle:
The Craft of Salting, Smoking, and Curing
Foreword:
Solovyev, Yevgeniy
Illustrator:
Solovyev, Yevgeniy
Foreword:
Keller, Thomas
Author:
Solovyev, Yevgenity
Author:
Ruhlman, Michael
Author:
Polcyn, Brian
Publisher:
W. W. Norton & Company
Subject:
Food
Subject:
Methods - Canning & Preserving
Subject:
Smoked meat.
Subject:
Food -- Preservation.
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Publication Date:
20051117
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
50 line drawings
Pages:
416
Dimensions:
10.3 x 8.5 x 1.2 in 2.02 lb

Related Subjects

Business » Management
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Methods » Preserving
Cooking and Food » Professional and Quantity » General
Engineering » Communications » Telephony
Featured Titles » General
Science and Mathematics » Electricity » General Electronics
Science and Mathematics » Materials Science » Textiles
Science and Mathematics » Mathematics » Calculus » General
Science and Mathematics » Mathematics » Probability and Statistics » General
Science and Mathematics » Mathematics » Probability and Statistics » Statistics

Charcuterie: The Craft of Salting, Smoking, and Curing
0 stars - 0 reviews
$ In Stock
Product details 416 pages W. W. Norton & Company - English 9780393058291 Reviews:
"Publishers Weekly Review" by , "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 pts 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. Agent, Elizabeth Kaplan. (Nov. 21)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , The only book for home cooks offering a complete introduction to the craft.
"Synopsis" by , In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
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