*Excludes orders under $50. See Terms & Conditions

Loading...

Charcuterie: The Craft of Salting, Smoking, And Curing (Hardcover)
 

This item is out of stock.

Please enter your email address, we will notify you if it comes back in stock.

Club O Rewards
Earn $1.14 (5%) in
Club O Dollars*
Learn More

Overstock.com MasterCard®

$20 bonus after first use & 0% Intro APR*
No Payments & No Interest on orders over
$150 if you pay in full within 6 months.
Learn More ›

Charcuterie: The Craft of Salting, Smoking, And Curing (Hardcover)


by Ruhlman, Michael
Overall Rating Rating 5  |  1 reviews  |  Write a review
Today $22.70
Item #: 13304122
    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......more

People Who Viewed This Viewed

Sponsored Links What's This?

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 The French Laundry Cookbook, 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.

Author:
Ruhlman, Michael
Genre:
COOKING / Specific Ingredients / Meat
Audience:
General/trade
Format:
Hardcover
Pages:
320
Language:
English
Publisher:
W W Norton & Co Inc
Publish Date:
11/01/2005
Copyright Year:
2005
ISBN:
9780393058291
Height:
10.0 in
Wdth:
8.0 in
Thickness:
1.25 in
Unit weight:
2.0 lb
Was this product information helpful?
Yes No
Thank you for your feedback.
 
 
 
Thank you. Your feedback will help us create the best experience for our customers.

Showing most recent review on this product.

  • 5 Stars 1
  • 4 Stars 0
  • 3 Stars 0
  • 2 Stars 0
  • 1 Stars 0

Overall Rating: 5

Most Recent Reviews

  • Great Book!

    This is a fascinating book for the adventurous cook and at such a great price! Thanks Overstock!

    • How did the image on site compare with the actual product? Identical
    • How accurate was the on site description of the product? Identical
    • Please tell us about the quality of the product. I had seen this book when it was first published. I never could find it for a reasonable price. Overstock had it at a bargain..
    • Would you recommend this to a friend? Yes

    futuremichigander from Fort Worth, TX,

    0Helpful
    0Not Helpful
    Flag As Inappropriate
View All Most Recent Reviews ›

Product Q&A

Ask a Question
Be the first to ask a question about this product.
  • Starred ReviewWithout 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 p?t?s 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) (c) Copyright PWxyz, LLC. All rights reserved
    ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
    • Standard Return Policy:

    Items must be returned in new or unused condition and contain all original materials included with the shipment. More details

    FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

    * For your safety, some orders go through our loss prevention department. If we select your order for this process, we will immediately notify you that there may be up to a 3-day delay on your order.

    ** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

    Product Tags

    Help us describe this product

    Type your tag below and press enter or comma.

      • Example Tags:
      • bedroom
      • king size
      • sheets
      • duvet cover
      • queen size

      MY ACCOUNT

      CUSTOMER SERVICE

      COMPANY INFORMATION

      MORE WAYS TO SHOP

      CONNECT WITH US

      © 2013 Overstock.com All Rights Reserved
      Terms and Conditions