false http://photo.goodreads.com/books/1172335604m/164427.jpg 164427 1 <B>The only book for home cooks offering a complete introduction to the craft.</B><BR><BR>Charcuterie&#151;a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto&#151;is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.<BR><BR>Ruhlman, co-author of <I>The French Laundry Cookbook</I>, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings. 158744 21 11 2005 Charcuterie: The Craft of Salting, Smoking, and Curing total:128|5:73|4:42|3:12|2:1|1:0| 128 571 220 22 3 0 false false Sun Mar 01 00:00:00 -0800 2009 Sun Mar 22 22:10:40 -0700 2009 Sun Mar 22 22:14:20 -0700 2009
As with Ruhlman's other books, this was a light, entertaining read. I'd have liked more detail on the technical/historical aspects of charcuterie preparat...more...]]> 4 0 false false Wed Apr 15 00:00:00 -0700 2009 Mon Jun 22 15:50:48 -0700 2009 Mon Jun 22 15:53:20 -0700 2009 more...]]> 5 0 false false Wed Jan 28 14:37:51 -0800 2009 Wed Jan 28 15:16:39 -0800 2009
My one beef with the book--how can you possibly write a "definitive book"...more...]]> 5 0 false false Sat Dec 01 00:00:00 -0800 2007 Thu Dec 06 21:59:56 -0800 2007 Fri Dec 28 23:31:13 -0800 2007 The Making of a Chef, The Soul of a Chef, etc) and in this cookbook he gives an interesting and informative, yet concise background on ...more...]]> 5 0 false false Sun Nov 22 00:00:00 -0800 2009 Sun Nov 22 00:59:07 -0800 2009 Sun Nov 22 01:02:44 -0800 2009 5 0 false false Wed Oct 01 00:00:00 -0700 2008 Wed Jul 22 09:15:57 -0700 2009 Wed Jul 22 09:17:26 -0700 2009 5 0 false false Sun Apr 05 15:11:56 -0700 2009 Sun Apr 05 15:12:32 -0700 2009 4 0 false false Mon Jun 01 00:00:00 -0700 2009 Wed May 27 12:30:13 -0700 2009 Mon Jun 01 15:17:50 -0700 2009 5 0 false false Sat Jun 13 10:26:40 -0700 2009 Sat Jun 13 10:27:49 -0700 2009 0 0 false false Mon Jan 05 04:18:23 -0800 2009 Mon Jan 05 04:18:36 -0800 2009 4 0 false false Mon Mar 23 00:00:00 -0700 2009 Thu Mar 12 16:41:18 -0700 2009 Mon Mar 23 17:13:24 -0700 2009 5 0 false false Fri Aug 21 00:00:00 -0700 2009 Thu Aug 06 06:34:41 -0700 2009 Sat Sep 05 13:06:39 -0700 2009 3 0 false false Thu Apr 10 00:00:00 -0700 2008 Sun Apr 06 19:24:45 -0700 2008 Tue Jul 22 12:19:15 -0700 2008
Mostly I learned that wet, thick, air ...more...]]> 0 0 false false Mon Jun 22 17:04:59 -0700 2009 Mon Jul 20 12:13:31 -0700 2009 5 0 false false Wed Sep 17 11:30:57 -0700 2008 Wed Sep 17 11:32:07 -0700 2008 5 0 false false Thu Nov 01 00:00:00 -0700 2007 Mon Nov 19 16:53:25 -0800 2007 Mon Nov 19 16:54:49 -0800 2007 4 0 false false Wed Aug 20 06:34:48 -0700 2008 Wed Aug 20 06:35:50 -0700 2008 5 0 false false Mon Feb 04 09:15:37 -0800 2008 Mon Feb 04 09:17:11 -0800 2008 5 0 false false Wed Nov 01 00:00:00 -0800 2006 Wed Sep 05 08:59:46 -0700 2007 Wed Sep 05 09:00:46 -0700 2007 0 0 false false Fri Mar 06 07:31:22 -0800 2009 Thu Jan 22 08:29:23 -0800 2009 Fri Mar 06 07:31:22 -0800 2009 http://www.goodreads.com/book_link/follow/8?book_id=164427