Books › Cookbooks, Food & Wine › Canning & Preserving

Charcuterie: The Craft of Salting, Smoking, and Curing

Name: Charcuterie: The Craft of Salting, Smoking, and Curing
Price: 21.91 USD
Availability: InStock
Rating: 4.7 (2354 reviews)

4.7 of 5 Stars: Canning & Preserving - Charcuterie: The Craft of Salting, Smoking, and Curing

2,354

$21.91

Buying Options

Description

Book Synopsis: An essential update of the perennial bestseller.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

Read more

Details

Indulge in the art of charcuterie with our comprehensive guide, "Charcuterie: The Craft of Salting, Smoking, and Curing." Whether you are a seasoned food enthusiast or a novice chef, this exquisite book is a treasure trove of knowledge and techniques that will elevate your culinary skills to new heights. From savory smoked meats to delicately cured fish, this book is your passport to creating mouthwatering masterpieces that will impress even the most discerning palates.

Discover the secrets of charcuterie that have been passed down through generations. With "Charcuterie: The Craft of Salting, Smoking, and Curing" by your side, you'll gain access to time-honored recipes, step-by-step instructions, and invaluable tips from industry experts. Whether you dream of creating your own prosciutto or want to perfect the art of smoking sausages, this book is your ultimate guide on this age-old craft.

Are you ready to take your culinary repertoire to the next level? Look no further than "Charcuterie: The Craft of Salting, Smoking, and Curing." Master the art of preserving and transforming raw ingredients into delectable delights with the help of this comprehensive guide. From homemade bacon to artisanal salami, every recipe has been carefully crafted to ensure that you experience the timeless flavors of charcuterie in every bite.

Don't settle for ordinary when you can create extraordinary. "Charcuterie: The Craft of Salting, Smoking, and Curing" is your ticket to becoming a culinary connoisseur. With our easy-to-follow instructions and detailed illustrations, you'll soon be embarking on a journey into the world of cured meats and smoked delicacies. Why wait? Explore the boundless opportunities that charcuterie has to offer and amaze your friends and family with your newfound expertise.

Ready to spice up your next dinner party? "Charcuterie: The Craft of Salting, Smoking, and Curing" is the essential companion for any host looking to impress. Delight your guests with a beautiful display of homemade charcuterie that showcases your dedication to flavor and craftsmanship. Elevate your entertaining game and become the talk of the town with this must-have guide to culinary excellence. Order your copy today, and start creating unforgettable charcuterie experiences.

Order your copy of "Charcuterie: The Craft of Salting, Smoking, and Curing" now and unlock the secrets of this ancient culinary art.

See All Buying Options...

More Details...