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The Craft of Salting, Smoking and Curing



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Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman
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"A great introduction into the craft of smoking, salting & curing" Purchased on Mighty Ape

This is a hardback giving a good overview of salting, smoking and curing meat. Lots of recipes from sausages to pork pies. If you like a book with colour photos, then this is not the book for you, as there aren't any. It is a good read however.

1 out of 1 people found this review helpful.


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 pates, 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 present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.

Author Biography

Michael Ruhlman is the author of six books, including The Soul of a Chef and The Making of a Chef. Brian Polcyn is chef/owner of Five Lakes Grill in Michigan, USA.
Release date NZ
November 15th, 2005
50 line drawings
Country of Publication
United States
WW Norton & Co
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