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2 Beaverton Cooking and Food- Sausages and Smoking
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Charcuterie: The Craft of Salting, Smoking, and Curing

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

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

An essential update of the perennial bestseller.

Synopsis:

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. will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Synopsis:

When Michael Ruhlman and Brian Polcyn published Charcuterie in 2005, they never expected that it would become a call to arms for creating all manner of charcuterie in the classical French tradition—pâtés, duck confit, sausages, and cured and smoked meats. Often called “the bible,” Charcuterie is found in every serious chef’s kitchen. Here’s what April Bloomfield, executive chef of the Breslin and Spotted Pig in New York City, has to say: “It’s so refreshing to have an informative book with recipes so simple and delicious that actually work. This book is in my top five favorite books.” Due to the book’s continuing success, Ruhlman and Polcyn have returned to refine and perfect the original text—updating recipes with information learned during further explorations into the craft, adding a new confit de canard recipe—in this latest edition of a book that has changed the way America cooks.

About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

Product Details

ISBN:
9780393240054
Author:
Ruhlman, Michael
Publisher:
W. W. Norton & Company
Author:
Polcyn, Brian
Author:
Solovyev, Yevgenity
Subject:
Meat
Subject:
Cooking and Food-Preserving
Edition Description:
Revised and Updated
Publication Date:
20130931
Binding:
HARDCOVER
Language:
English
Illustrations:
50 line drawings
Pages:
320
Dimensions:
25.4 x 20.32 mm

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Methods » Preserving
Featured Titles » Cooking and Gardening
Featured Titles » General
Young Adult » General

Charcuterie: The Craft of Salting, Smoking, and Curing New Hardcover
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Product details 320 pages W. W. Norton & Company - English 9780393240054 Reviews:
"Synopsis" by , An essential update of the perennial bestseller.
"Synopsis" by , 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. will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.
"Synopsis" by , When Michael Ruhlman and Brian Polcyn published Charcuterie in 2005, they never expected that it would become a call to arms for creating all manner of charcuterie in the classical French tradition—pâtés, duck confit, sausages, and cured and smoked meats. Often called “the bible,” Charcuterie is found in every serious chef’s kitchen. Here’s what April Bloomfield, executive chef of the Breslin and Spotted Pig in New York City, has to say: “It’s so refreshing to have an informative book with recipes so simple and delicious that actually work. This book is in my top five favorite books.” Due to the book’s continuing success, Ruhlman and Polcyn have returned to refine and perfect the original text—updating recipes with information learned during further explorations into the craft, adding a new confit de canard recipe—in this latest edition of a book that has changed the way America cooks.
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