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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing
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Charcuterie: The Craft of Salting, Smoking, and Curing

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US $9.02
ApproximatelyC $12.43
Condition:
Acceptable
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    Shipping:
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    Located in: Morgantown, Pennsylvania, United States
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    Estimated between Fri, Aug 8 and Tue, Aug 12 to 94104
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    eBay item number:365517234712
    Last updated on Jun 12, 2025 12:10:08 EDTView all revisionsView all revisions

    Item specifics

    Condition
    Acceptable: A book with obvious wear. May have some damage to the cover but integrity still intact. ...
    Release Year
    2005
    ISBN
    9780393058291

    About this product

    Product Identifiers

    Publisher
    Norton & Company, Incorporated, w. w.
    ISBN-10
    0393058298
    ISBN-13
    9780393058291
    eBay Product ID (ePID)
    46869694

    Product Key Features

    Book Title
    Charcuterie : the Craft of Salting, Smoking, and Curing
    Number of Pages
    416 Pages
    Language
    English
    Publication Year
    2005
    Topic
    Methods / General, Specific Ingredients / Meat, Methods / Canning & Preserving
    Illustrator
    Solovyev, Yevgenity, Yes
    Genre
    Cooking
    Author
    Brian Polcyn, Michael Ruhlman
    Format
    Hardcover

    Dimensions

    Item Height
    1.2 in
    Item Weight
    32.1 Oz
    Item Length
    10.3 in
    Item Width
    8.5 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2005-014414
    Dewey Edition
    23
    Dewey Decimal
    641.6/16
    Synopsis
    The only book for home cooks offering a complete introduction to the craft. 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, co-author 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, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings., 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 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.", 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 p'tés, 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., In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
    LC Classification Number
    TX609.R84 2005

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    BooksAndEtcetera0

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    4.9
    9 product ratings
    • 8 users rated this 5 out of 5 stars
    • 1 users rated this 4 out of 5 stars
    • 0 users rated this 3 out of 5 stars
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    • by threep-92
      Mar 25, 2025

      A great book towards understanding and applying the age old methods of preserving meat

      This book covers the methods to preserve meat in depth, well written and easy to understand and use.

      Verified purchase: YesCondition: Pre-OwnedSold by: goodreadings

    • by russelreave_4
      Jul 07, 2020

      Must have book!

      No pretty pictures, just great information.

      Verified purchase: YesCondition: Pre-OwnedSold by: trenditreasures

    • by doufullerto_0
      Aug 05, 2020

      full of recipes...must try savers...

      excellent in almost every way

      Verified purchase: YesCondition: Pre-OwnedSold by: goodwillakron

    • by xjqflsmutfs@deleted
      Aug 02, 2018

      Good book

      Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

    • by aethelhawk
      Dec 11, 2015

      Essential home curing.

      Great first line book for those interested in making cured meats and sausages at home.

      Verified purchase: YesCondition: Pre-OwnedSold by: marion_1954

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