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Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman
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In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
- Sales Rank: #6908435 in Books
- Published on: 2005-11-17
- Number of items: 2
- Binding: Hardcover
Most helpful customer reviews
0 of 0 people found the following review helpful.
Three Stars
By nawick
Had every recipe except the one I wanted. I'd tell you, but that would be cheating.
0 of 0 people found the following review helpful.
A wealth of knowledge. I have used this "reference" ...
By mark hasstedt
A wealth of knowledge. I have used this "reference" book many times!!!!!!!!!
1 of 2 people found the following review helpful.
Extremely thorough and approachable
By Chicago Book Addict
I've always loved ordering the Charcuterie plates at restaurants and have wondered whether I could make similar products myself. This book makes it seem within reach and made me feel like I had all the recipes, pointers, and tools I need to be successful. What makes this cookbook a true gem is how thorough it is on the topic of Charcuterie both in the variety of recipes and the depth of the instruction. You get a wealth of different recipes from fermented-style sausages to pates to confits. Because of this there are many simpler recipes that someone new to this craft could get started with as well as many more challenging ones that are perfect for more expert cooks.
I also appreciated that this was not just a recipe book. It has in-depth sections on each type of product. You get a good sense about everything from the type of equipment you'll need to the right ratios of ingredients in recipes. Because of this you're not just cooking to a recipe but really learning how to be successful at charcuterie. It makes me think that if I spent more time with this book I would be able to customize my own recipes based on my likes and dislikes or improvise based on what is available at the market.
Overall I really enjoyed this book. It is not a quick and easy cookbook, but it is still approachable enough that even if you are new to charcuterie you can grow to create amazing sausages and pates on your own. Even if you do not end up cooking the recipes from the book it's worth the cover price for all the details the provide on techniques and equipment. I can see myself using it not just as a cookbook but also as a reference book when I come across recipes for things like sausages and pates elsewhere.
I highly recommend it and understand why it got so many high powered endorsements on the back cover.
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