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An essential update of the perennial bestseller.

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, pâtés, 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 pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté 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.

50 line drawings

Publisher ‏ : ‎ W. W. Norton & Company; Revised and Updated edition (September 3, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0393240053
ISBN-13 ‏ : ‎ 978-0393240054
Item Weight ‏ : ‎ 2.15 pounds
Dimensions ‏ : ‎ 8.6 x 1.2 x 10.4 inches
Reviewer: Jim in Florida
Rating: 5.0 out of 5 stars
Title: Great Book, Not So Great Ebook
Review: I absolutely love this book. It's accurate, informative and well-written. The section on sausage-making is particularly good. All of the essential techniques are well-explained and the recipes are excellent. Whether you're a novice or a pro with years of experience, you'll learn a great deal from reading this book. The author rejects the notion that this is "the bible" for sausage-making and charcuterie but many of us disagree. It deserves its reputation as a "bible" for those of us interested in the craft and deserves all of the praise it has received.Unfortunately, the ebook version isn't a very good reference book because it doesn't contain real page numbers. Since the index is only by page number and isn't hyperlinked so that you can jump directly to an entry, it's very difficult to find the indexed entries. Also, within the text there are numerous cross-references to other sections of the book and although they DO contain hyperlinks, many of them are wrong and don't take you to the correct page.Do yourself a favor and buy the hardbound edition. I'm certain you'll find it to be much more useful and well-worth the price.

Reviewer: barnes
Rating: 5.0 out of 5 stars
Title: Excellent introduction to curing and sausage-making
Review: I read through most of this book twice, before my 14 year old son and I took a whole hog butchering class at a local butcher's shop. Two weeks before the class, we used the author's bratwurst recipe to make sausage from store-bought meats for practice. It turned out perfectly. Following our butchering class, my son and I purchased a whole pastured hog from a local farmer and butchered it ourselves. We saved 20 pounds for sausage making. We used the author's recipes to make breakfast sausage, Mexican chorizo, sweet Italian sausage, and smoked andouille. We cooked samples of the sausages before casing them, in order to check the seasonings (as instructed in the recipes). Every one of the recipes produced exceptional flavors that were beyond my original hopes. We spent no small amount of money and a good deal of sweat equity to get our pork. I am glad that I found this book and trusted the recipes within it. We would have been sorely disappointed if all of our work would have ended in mediocre sausage that we could have found at the local grocery store. Instead, we have made something special that everyone with whom we share our labor recognizes as such. I am eager to see how our pancetta turns out!As the author states early in the book, these are not recipes for the person seeking a quick, time-saving meal. It has been my experience, however, that the effort and patient processes laid out in this book result in a finished food that is worth all you put into it.

Reviewer: Dtcjem
Rating: 5.0 out of 5 stars
Title: This is Charcuterie Bible
Review: This has answered so many questions for me and taken my game to the next level. It is written in plain English so a home cook can develop the skills and confidence to experience.

Reviewer: PhiNew
Rating: 5.0 out of 5 stars
Title: love this book! the recipes are fantastic
Review: My wife laughs at me a little - I'm the only guy she knows that reads cookbooks 🙂 This book is a great resource for curing meats. I can't wait to work my way through many of the recipes. Surprisingly useful!

Reviewer: Client d'Amazon
Rating: 4.0 out of 5 stars
Title: good
Review: i have offered it as a gift to a chef friend(cia) and he like it.

Reviewer: Kindle Customer
Rating: 5.0 out of 5 stars
Title: Salt is the Cure of all evil
Review: The information that provided in this book is Priceless ! The explanations about salt and how different brands of salt have different weights was an enlightenment to say the least. This book covers everything you need to know to make any type of cured food.From vegetables to fish , meat to marinades this book has it !!! Fantastic read!

Reviewer: JAMES
Rating: 5.0 out of 5 stars
Title: Thorough text
Review: This book is very complete and precise...exactly what I was looking for

Reviewer: Tray Bourgoyne
Rating: 5.0 out of 5 stars
Title: Arrived faster than epected and in like new condition!
Review: FAST delivery and like new condition! Very pleased and will buy from again!

Reviewer: Ótimo livro pra iniciantes como eu
Rating: 5.0 out of 5 stars
Title:
Review: Muito bem explicado, algumas coisas tem que converter pra realidade brasileira, como sal de cura por exemplo

Reviewer: Lily MonsterMeat
Rating: 5.0 out of 5 stars
Title:
Review: This book is full of wonderful eats thats you'll be loving for years... but dont take my word for it 😉

Reviewer: Viorel Gruia
Rating: 5.0 out of 5 stars
Title:
Review: Possibly one of the few must haves for homemade charcuterie.

Reviewer: Rea
Rating: 5.0 out of 5 stars
Title:
Review: Reference

Reviewer: Luc Wigy
Rating: 5.0 out of 5 stars
Title:
Review: He comparado este libre como regalo de cumpleaños para mi mujer. Esa muy contente! Entrega rápida.