Description:
From Publishers Weekly

Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled "The Cinderella Meat Loaf" and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Charcuterie is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen. -- Anthony Bourdain, author of Kitchen Confidential

Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike. -- Paul Bertolli, author of Cooking By Hand

Michael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie. -- Mario Batali, chef/owner of Babbo Restaurant, New York

Never has the art of charcuterie been handled this thoroughly for the home cook. -- Lynne Rossetto Kasper, host of American Public Media's national radio series The Splendid Table®

The best techniques to cure, smoke and preserve meat in the tradition of the best charcutiers out there. -- Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York

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Charcuterie: The Craft of Salting, Smoking, and Curing PDF

2005·4.0726 MB·other
by  Michael Ruhlman, Brian Polcyn, Thomas Keller
#Preservation #Food #Smoked meat #Food, preservation #Cooking (smoked foods) #Smoking (Cooking)
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by Michael Ruhlman; Brian Polcyn; Thomas Keller| 2005| 4.0726| other

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About Charcuterie: The Craft of Salting, Smoking, and Curing

From Publishers Weekly<p><em>Starred Review.</em> Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (<em>The Soul of a Chef</em>) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled "The Cinderella Meat Loaf" and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Line drawings. <br />Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. </p>Review<p><em>Charcuterie</em> is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen. -- <em>Anthony Bourdain, author of </em><em>Kitchen Confidential</em><br /></p><p><em>Charcuterie</em> provides an open window on the delicious possibilities available to the home cook and professional chef alike. -- <em>Paul Bertolli, author of </em><em>Cooking By Hand</em><br /></p><p>Michael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie. -- <em>Mario Batali, chef/owner of Babbo Restaurant, New York</em><br /></p><p>Never has the art of charcuterie been handled this thoroughly for the home cook. -- <em>Lynne Rossetto Kasper, host of American Public Media's national radio series </em><em>The Splendid Table®</em><br /></p><p>The best techniques to cure, smoke and preserve meat in the tradition of the best charcutiers out there. -- <em>Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York</em></p>

Detailed Information

Author:Michael Ruhlman; Brian Polcyn; Thomas Keller
Publication Year:2005
ISBN:393058298
Language:other
File Size:4.0726
Format:PDF
Price:FREE
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