Call Boomerang Books 1300 36 33 32

Description - Charcuterie by Michael Ruhlman

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.

Buy Charcuterie by Michael Ruhlman from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780393240054
ISBN-10: 0393240053
Format: Hardback
(262mm x 213mm x 33mm)
Pages: 320
Imprint: WW Norton & Co
Publisher: WW Norton & Co
Publish Date: 3-Sep-2013
Country of Publication: United States

Book Reviews - Charcuterie by Michael Ruhlman

» Have you read this book? We'd like to know what you think about it - write a review about Charcuterie book by Michael Ruhlman and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)

Write Review


Author Biography - Michael Ruhlman

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

Books By Michael Ruhlman

Grocery by Michael Ruhlman
Hardback, May 2017
$31.50
In Short Measures by Michael Ruhlman
Paperback, April 2017
$29.40
Ruhlman's How to Saute by Michael Ruhlman
Hardback, May 2016
$40.50
Braise by Michael Ruhlman
Hardback, February 2015
$43.27