Read All Reviews for Charcuterie: The Craft of Salting, Smoking, And Curing (Hardcover)

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  • book review
    Verified Purchase

    ok reference book, but lacks pictures to help with the explanations

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    haneyma March 5, 2013
  • Charcuterie cook book
    Verified Purchase

    Charcuterie is a fantastic cookbook for making sausage and other charcuterie. I tried the duck confit and the recipe was clear and concise. It is a very thorough book on the subject and I would highly recommend it for anyone interested in the art of Charcuterie.

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    rcvine February 8, 2008
  • Charcuterie by Ruhlman & Polcyn
    Verified Purchase

    Great book for anyone interested in a diferent perspective on meat and food preservation. The book is written in a passionate tone that involves the reader. There are many well done and informative illustrations. I have already made bratwurst, bacon, pork belly confit, and pate. I am looking forward to trying prosciutto as soon as a farmer friend has his hogs butchered. If you are curious about charcuterie, I would highly recommend this book. It is an exhaustive exploration of the subject, and it includes a resource list for products and further information.

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    June 5, 2007
  • Meat and Salt Demystified
    Verified Purchase

    While this is perhaps not the be-all, end-all sausage and curing cookbook, it's a great place to start. I've made four different kinds of sausage from this cookbook and all of them have been fantastic. The attention to detail is very important in this process and having everything measured by weight is especially helpful. But lest you think it's only about making sausage and curing meat, think twice. I made the onion confit recipe and was blown away by how delicious a simple onion could be. Recipes for mustards, grilled vegetable rillette, and preserved lemons round out all the various meat treatments. Truly, the aim of the authors is to be a cog in reviving foods and techniques that have been lost in our low-fat, low-carb, convenience-food driven world. "Slow food" indeed. I will say, in doing outside research, I've learned that it is IS possible to make these things without nitrates (which the authors use liberally when appropriate), but the possibility isn't really even broached, aside from saying your bacon won't be pink without it. Collagen casings aren't even mentioned. But these are very small criticisms in what is otherwise one of the best cookbooks I've read in years. Truly, your friends will be amazed when they see the first batch and when you tell them you made it yourself. Not only that, it tastes great, too!

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    foocorn May 17, 2007
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