Charcuterie: The Craft of Salting, Smoking, and Curing
Ruhlman, Michael; Polcyn, Brian
Language: English
Published by W. W. Norton & Company, NY, 2013
- Hardcover
- Used
Seller: Tom Green County Friends of the Library, San Angelo, TX, U.S.A.Tom Green County Friends of the Library
AbeBooks seller since October 31, 2011
Condition: Used - Fine
£ 29.74
Quantity: 1 available
Add to basketItem description from seller
Light shelf wear to dust jacket Price not clipped Lower spine and corners dented.
Seller Inventory # 012096
- Title
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Author
- Ruhlman, Michael; Polcyn, Brian
- Publisher
- W. W. Norton & Company, NY
- Publication year
- 2013
- Condition
- Fine
- Dust jacket
- Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0393240053
- ISBN 13
- 9780393240054
- Illustrator
- Solovyev, Yevgenity
- Item weight
- 2.25 pounds
- Dimensions
- 4to - over 9¾ - 12" tall
"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express
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, pates, 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 practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.
Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
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About the Author
"About the title" may belong to another edition of this title.
Tom Green County Friends of the Library
San Angelo, TX, U.S.A.
AbeBooks seller since October 31, 2011
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We are a non-profit whose purpose is to promote the use of the Tom Green County Library system and to promote an appreciation of its value as a cultural asset to the community. The Tom Green County Friends of the Library raises funds to support the extension and improvement of library services to all residents of Tom Green County.
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Tom Green County Friends of the Library
Stephens Central Library; 33 West Beauregard
San Angelo, TX U.S.A. 76903
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