Today, I’d like to introduce our new subscription app called Charcuterie, a messaging app that aims not only to facilitate conversation and serve. E. said: I got Salumi together with Charcuterie, by the same authors. by Ellie Topp Food in Jars by Marisa McClellan Charcuterie by Michael Ruhlman. The Hardcover of the Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev | at.

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Open Preview See a Problem? Thanks for telling us about the problem. Return to Book Page. Preview — Charcuterie by Michael Ruhlman.

Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. Ruhlman, coauthor of The French Laundry Cookbookand Polcyn, rujlman expert chafcuterie instructor at Schoolcraft College in Livonia, Michigan, present 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.

Hardcoverpages. Published November 17th by W. To see what your friends thought of this book, please sign up. To ask other readers questions about Charcuterieplease sign up. Lists with This Book.

Charcuterie App Launch | Michael Ruhlman

Jan 17, E. Kahn rated charcuteroe liked it. I got Salumi together with Charcuterie, by the same authors. This review will cover both books.

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie covers sausagemaking while Salumi is about dry curing whole cuts of meat. Both books focus heavily on the Italian styles. The books contain a great deal of information regarding their topic the word charcuterie encompasses sausages, cured meats and other foods such as pates and terrines.

Unfortunately, some of this information is incomplete, misleading or simply wrong. For a full discussio I got Salumi together with Charcuterie, by the same authors. For a full discussion of errors, search the usual food-related forums. The books themselves are very nice, with beautiful photographs.

In my opinion, this betrays the principal weakness in the books: They can’t decide if they’re cookbooks or coffee table food porn. The text reflects charcjterie, with little essays and anecdotes about the authors’ childhoods, travels etc. This is per the standard of foodie books, but frustrating for the reader charcuuterie wishes the authors covered more ground and properly tested and proofread their recipes.

On the plus side, the books are informative when they’re correct If you’re interested in making Italian-style cured meats and can tolerate the silly filler, these are probably the books to read. Just remember to check online for corrections Dec 27, Jeff Kukral rated it it was amazing Shelves: Christmas was what my wife called my meat themed Christmas.

I got a meat grinder and sausage stuffer. And I got this book. I immediately started to red this book. I started doing my meat projects and documenting them on my blog www. My first project was home cured bacon. With my meat bible in hand this book Cbarcuterie have taken off down the road of meat curing.


I am even trying to start a business all do to this book. I found my passion. Apr 08, Lynda rated it it was amazing. Well written and informative with recipes that are easy to follow, this is not a cookbook I would recommend to everyone.

The corned beef that I made was delicious and time consuming. It took 5 days just to brine it. There are recipes that I will definitely use, but generally this book is aimed at foodies with the time to dedicate to the process. Sep 17, Jeff Rowe rated it it was ok Charcjterie I heard so many rave reviews that I was ready to be blown away. Half of the formulations I’ve already tried with the help of the Internet. If you are a beginner, like me, skip the book and use Google instead.

You’ll find way more information, cure ratio calculators and a wider variety of options. Sorry, but cookbooks are dead.

Jul 06, Diane Thyer rated it it was amazing. This is a fabulous book for anyone that loves charcuterie.

Charcuterie App Launch

It is on my bookshelf and I refer to it all the time as a reference and also for the recipies. Nov 26, Brad rated it it was amazing Shelves: The first cooking book that I’ve like enough to read cover to cover–literally. Good read good recipes If you want to smoke cure or Brian this is an excellent book. I made the maple bacon and corned beef, they both came out delicious! Nov 25, Mark rated it it was amazing Shelves: The book gives a broad introduction to curing meat with salt, smoking cold and hotfresh sausages, emulsified sausages, dry-cured sausages, pates and terrines, the confit technique, rilletteand some highlights of sauces and condiments which traditionally accompany charcuterie.

I am most familiar with the techniques and recipes for fresh and smoked sausages and enjoy their treatment here. This is a great introduction to home sausage making and includes advice for the home chef which was excluded from Great Sausage Recipes and Meat Curing: I have referred to Rytek’s book as the bible in the past but would suggest Ruhlman and Polcyn’s work here as a better starting point for the initiate.

The treatment of emulsified sausages, pates, terrines, and salume were all eye opening for me. The recipes don’t require specialized equipment and assume that the cook has access to a food processor, stand mixer, meat grinder and an oven. The authors are very clear about which aspects of the preparations are vital e.

Aside from the recipes themselves, Ruhlman’s passion for the topic shines through in each section. He makes a point to touch on the history, chemistry and safety of each of the major techniques prior to diving into the details. Ruhlman’s near reverence for the topic at hand preempts the modern chorus of low-fat, low-salt crusaders. By celebrating the humble origins of charcuterie what to do with the scraps of meat that we have no use for?

That they have done this in a manner which is accessible and useful to the home chef is a triumph.

Minor ding from me for using grey-scale illustrations rather than color photos throughout. Particularly for cured meats, the color is an important aesthetic outcome as well as an indicator to the chef as to how the product turned out.


This being a yr anniversary update, color photos would have been great. This book is a must-have for the dedicated home chef looking to up their game and at least a must-read for the novice home sausage maker looking for a solid reference to get started from. Feb 19, Jo Schnittman rated it it was amazing. The most comprehensive book on the subject out there. Apr 23, Nick rated it it was amazing. I don’t read cookbooks cover-to-cover but I’ve trawled through this enough to get everything I can out of it until I need a recipe.

Cool book, very interesting topic. It’s fun to realize that food preservation was once a matter of necessity, but that even with refrigeration, canning, freezing, vacuum-sealing, etc. Many of the recipes are a bit out of my reach, I don’t have smoking equipment and my climate doesn’t reall I don’t read cookbooks cover-to-cover but I’ve trawled through this enough to get everything I can out of it until I need a recipe.

Many of the recipes are a bit out of my reach, I don’t have smoking equipment and my climate doesn’t really give me a place to hang meat to try, but I’ve actually made a few of the recipes including salt pork, corned beef and fermented dill pickles.

The DIY corned beef and fermented pickles were amazing, I would recommend everyone who likes to cook try to make these. Both are pretty easy, although take a lot of calendar time to allow for curing or fermentation. The real dill pickles were quite a treat, among the best pickled things I’ve ever had and a unique taste you’re not likely to be served in a restaurant. Dec 23, Mike Echon rated it it was amazing.

After reading Michael Ruhlmans book I feel more confident to approach charcuterie production at home. It’s an interesting read with many formulations to help the novice on their journey to creating artisan meats and sausages in a safe manner.

I know this from eating and also making Croatian dry sausages with Croatian friends for many years that the only salt used was Kosher or Sea Salt After reading Michael Ruhlmans book I feel more confident to approach charcuterie production at home. I also realize from a legal standpoint, claiming otherwise could lead to many lawsuits for the authors of the book if people were to in fact contract botulism. Better safe than sued.

But other than that, the book is well detailed on all facets including the proper butchering of pig as well as explaining the parts of the pig and what types of food they create. Dec 06, Kathy rated it it was amazing Recommends it for: I received this book for Christmas and just finished reading it. I tend to skim many of my cookbooks, but this one I read cover to cover.