Charcuterie: The Craft of Salting, Smoking, and Curing

by Michael Ruhlman
Charcuterie: The Craft of Salting, Smoking, and Curing
published
November 21st 2005 by W. W. Norton
edit

binding
Hardcover, 416 pages

isbn
0393058298   (isbn13: 9780393058291)

description
The only book for home cooks offering a complete introduction to the craft.

Charcuterie—a culinary specialty that originally refe...more





Sign in to Goodreads to see your friends' reviews of this book.







discuss this book

There are no discussion topics on this book yet. Be the first to start one »



friend reviews (0)

To see what your friends thought of this book, please sign up.



lists with this book




other reviews (showing 1-20 of 109)



Katherine
Katherine rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
12/28/07

bookshelves: cookbooks, nonfiction
Read in December, 2007
recommends it for: fans of preserved meat
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. I enjoy Ruhlman's writing (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 charcuterie. I wanted this book because I love eating charcuterie and wanted to try my hand at making some at home. I haven't tried any of the recipes yet, but Ruhlman states that they'v...more
Like this review?   yes  
  add a comment

Suzanne
Suzanne added it
11/10/08


Mjewkes
Mjewkes rated it: 3 of 5 stars3 of 5 stars3 of 5 stars3 of 5 stars3 of 5 stars
07/22/08

bookshelves: reference
Read in April, 2008
recommends it for: epicurians
I want to learn to dry and preserve meats, and was hoping this book would teach me how to do so safely. It was a 300 page book with about 5 pages of useful general information on preserving food, and 295 pages of fancy epicurean recipes for doing so.

Mostly I learned that wet, thick, air dried preserved meats need nitrates, while thinner, quickly dired meats do not need them as much.
Like this review?   yes  
  add a comment

Tom
Tom rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
10/29/08

bookshelves: currently-reading

ray
ray marked it as to-read
10/23/08

bookshelves: to-read

Agathron
Agathron marked it as to-read
10/04/08

bookshelves: to-read

Caroline
Caroline rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
09/17/08

Feeds my Laura Ingalls Wilder fantasies every day and is the main reason you'll find 18 pounds of duck fat in my freezer at any given time as well as a big Bradley smoker!
Like this review?   yes  
  add a comment

Arsch
Arsch marked it as to-read
09/26/08

bookshelves: to-read

Bobo
Bobo rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
11/19/07

Read in November, 2007
This is an excellent book for adventurous eaters. Old skool cookery baby. Michigan homeboy chef makes good and good eats...sorry Alton.
Like this review?   yes  
  add a comment

Jenaya
Jenaya rated it: 4 of 5 stars4 of 5 stars4 of 5 stars4 of 5 stars4 of 5 stars
09/24/08


Caro
Caro rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
09/22/08

bookshelves: cookbooks

Nate
Nate rated it: 4 of 5 stars4 of 5 stars4 of 5 stars4 of 5 stars4 of 5 stars
08/20/08

Can I really say that I have read this book? Definitely envious of Ruhlman and his ability to get paid for eating cured meats.
Like this review?   yes  
  add a comment

Phaedra
Phaedra marked it as to-read
11/16/08

bookshelves: to-read

Erica
Erica is currently reading it
09/19/08

bookshelves: currently-reading

Kthorangmail.com
Kthorangmail.com rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
02/04/08

bookshelves: cookbooks-and-the-slow-life
I made the merquez this weekend and decided that pork back fat, ground lamb, and sheep casings need to be in my life forever.
Like this review?   yes  
  add a comment

Terry
Terry marked it as to-read
09/14/08

bookshelves: to-read

Leslie
Leslie added it
09/09/08


Xare
Xare marked it as to-read
09/09/08

bookshelves: to-read

Tony
Tony rated it: 5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars5 of 5 stars
09/05/07

Read in November, 2006
recommends it for: advanced cooks
From preserving lemons to making coppa, this has it all. Great techniques with great recipies.
Like this review?   yes  
  add a comment

Drew
Drew added it
09/02/08



« previous 1 3 4 5 6





book data (includes all editions)

avg rating (all editions): 4.34 (70 ratings)
number of reviews: 9







other editions