Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.

By:

Ruhlman, Michael, 1963- [author.]

Contributor(s):

Polcyn, Brian [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780393240054
0393240053

Other title:

Craft of salting, smoking, and curing

Subject(s):

DDC classification:

641.616 23

LOC classification:

TX609 .R84 2013

Contents:

Introduction -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pâtés and terrines -- The confit technique -- Recipes to accompany charcuterie.

Summary: "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, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft... 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."--Publisher's website.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.616 RUH (Browse shelf(Opens below))	Available		A536701B

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Previous	641.6 KIN Professional charcuterie : sausage making, curing, terrines, and pâtés /	641.61 RUH Charcuterie : the craft of salting, smoking, and curing /	641.611 OLI Single serve : tasty everyday meals for one /	641.616 RUH Charcuterie : the craft of salting, smoking, and curing /	641.622 WIL Cooking with wine /	641.623 MAN Recipes from the microbreweries of America /	641.623 SPE Speight's southern man cookbook : generous to a fault.	Next

Includes bibliographical references and index.

Introduction -- Recipes for salt-cured food -- Recipes for smoked food -- Sausages -- Recipes for dry-cured food -- Pâtés and terrines -- The confit technique -- Recipes to accompany charcuterie.

"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, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft... 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."--Publisher's website.

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