MOMENTAN AUSVERKAUFT
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Product Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-100393240053
ISBN-139780393240054
eBay Product ID (ePID)159928203
Product Key Features
Book TitleCharcuterie : the Craft of Salting, Smoking and Curing
Number of Pages320 Pages
LanguageEnglish
TopicMethods / Garnishing & Food Presentation, Methods / General
Publication Year2013
IllustratorYes
FeaturesRevised
GenreCooking
AuthorBrian Polcyn, Michael Ruhlman
FormatHardcover
Dimensions
Item Height0.1 in
Item Weight31.7 Oz
Item Length1 in
Item Width0.8 in
Additional Product Features
Intended AudienceTrade
LCCN2013-019905
Dewey Edition22
ReviewsChock-full of sound practical advice and a wide range of recipes that cross cultures and traditions, Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike., Michael Ruhlman and Brian Polcyn are doing God's work: making the noble art of charcuterie accessible and easily understood. Charcuterie is an important and definitive work that deserves to stand proudly and forever in every serious cook's kitchen., Good charcuterie recipes are as closely guarded as family secrets. As a young cook in Moissac, France, I had to spy and even participate in the killing of my neighbor's pig just to get his p'té recipe. In Charcuterie, Michael Ruhlman and Brian Polcyn demystify all of this and share with us the best techniques to cure, smoke, and preserve meat in the tradition of the best charcutiers out there., This book reminds me what a hopeful time it is for cooking in this country. In fact, this may be the most exciting time ever to be a cook and a chef in America. And Charcuterie is a perfect example of why., Charcuterie surpasses my most extravagant hopes for what such a book could be. It will inspire droves of cooks. If it doesn't tell you everything you need to know about making charcuterie, it certainly establishes a gold standard for how to say it.
Dewey Decimal641.6/1
Edition DescriptionRevised edition
SynopsisCharcuterie 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 practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p t s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p t 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., 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'tés, 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 p'tés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p'té 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.
LC Classification NumberTX609.R84 2013
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 27. Jan. 2016
Absolutely the best!
I bought this book primarily to learn how to make sausage and bacon. Well, that it had and so much more, all written in a simple, straightforward manner that removes intimidation from the most daunting tasks. There are no glossy photos (other than the cover) in this book, rather it is filled with a solid storehouse of information on prepared meats. It is welcomed addition to my library on food.Bestätigter Kauf: JaArtikelzustand: Neu
- 27. Jan. 2016
Very clearly written
Charcuterie is very well written with clear instructions about how to preserve meats. It is very easy to understand and Michael Ruhlman and Brian Polcyn offer helpful insight based on their years of experience in this craft. I really cannot think of anything that would be considered 'negative' or 'bad' about this book I guess if I had to I would say offer volumes of more recipes but that would take more than just one book. Very well done.Bestätigter Kauf: JaArtikelzustand: Neu
- 22. Apr. 2020
Well written and organized book.
great book on the subject. I have already made the Maple Cured Bacon recipe. Going to have a lot of fun experimenting.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 29. Aug. 2023
mouthwatering book
Bought this at some else's recommendation and am pleased with the book. Really like how the recipes are given in grams as well as standard measurements. Well written with some history tossed in.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 30. Mai. 2023
Good place to start
Good place to start. Descent and easy understandable info .Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 02. Feb. 2017
These guys have done this before and really know what they're talking about. Jam packed with very useful information.
Bestätigter Kauf: JaArtikelzustand: Neu
- 26. Dez. 2017
The Bible.
If you want to learn the art of sausage making an dry ageing. Then this is the book for you.Bestätigter Kauf: JaArtikelzustand: Neu
- 03. Mär. 2016
Has next to nothing about safety. Great picture on the cover, would make an outstanding 19th century literature.
Bestätigter Kauf: JaArtikelzustand: Neu
- 13. Sep. 2016
Charcutterie
Awesome book!Bestätigter Kauf: JaArtikelzustand: Neu
- 06. Okt. 2020
Excellent
Excellent reading for preparing meatsBestätigter Kauf: JaArtikelzustand: Neu
