Charcuterie: The Craft of Salting, Smoking, and Curing
ISBN: 0393240053
EAN13: 9780393240054
Language: English
Publication Date: Sep 3, 2013
Pages: 320
Dimensions: 1.2" H x 10.1" L x 8.4" W
Weight: 2.05 lbs.
Format: Hardcover

Charcuterie: The Craft of Salting, Smoking, and Curing

by
$18.96
List Price: $40
Save: $21.04 (52%)
Select Format
Select Format Format: Hardcover Select Conditions Condition: Very Good

Selected

Format: Hardcover

Condition: Very Good

$18.96
List Price: $40
Save: $21.04 (52%)
Quantity
Almost Gone!
Only 1 at this price.

Select Conditions
  • Very Good $18.96 Charcuterie: The Craft of Salting, Smoking, and Curing
  • New $40.00 Charcuterie: The Craft of Salting, Smoking, and Curing
Book Overview

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, p t s, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience became a fascination that transformed into a quest to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. My Polish grandma made kielbasa every Christmas and Easter, he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key Read More chevron_right

Frequently Asked Questions About Charcuterie: The Craft of Salting, Smoking, and Curing

What should you read after Charcuterie: The Craft of Salting, Smoking, and Curing Book? Here is a list of books to read if you read and loved Charcuterie: The Craft of Salting, Smoking, and Curing

Book Reviews (0)

0
  |   0  reviews
Did you read Charcuterie: The Craft of Salting, Smoking, and Curing? Please provide your feedback and rating to help other readers.
Write Review
Captcha

No customer reviews for the moment.