Charcuterie: The Craft of Salting, Smoking, And Curing by Brian Polcyn and Michael Ruhlman (2005, Hardcover)

Synopsis
CHARCUTERIE focuses on combining the complex science of preserving pork with a deeply felt, almost ecstatic enthusiasm for the intensive process of creating a bewildering variety of smoked, salted, and cured delights. Along with discussions about safety, technique, and how salting actually works, there are recipes for 125 recipes for patés, sausages, and the many delicacies that go into a well-rounded plate of charcuterie. Recipes include Venison Terrine with Dried Cherries, English Pork Pie, Mortadella, and Spicy Smoked Almonds. Michael Ruhlman is co-author of THE FRENCH LAUNDRY COOKBOOK and has written THE SOUL OF A CHEF.

Key Details
Author:	Michael Ruhlman, Brian Polcyn
Language:	English
Publisher:	W W Norton & Co Inc
Format:	Hardcover
ISBN-10:	0393058298
ISBN-13:	9780393058291

Additional Details
Illustrator:	Yevgenity Solovyev
Edition Number:	1

Size
Length:	320 pages
Height:	10 in
Width:	8 in
Thickness:	1.2 in
Weight:	32 oz

Publisher's Note
An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.

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.