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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Condition: BRAND NEW
ISBN: 9780393240054
Author(s): Michael Ruhlman
Format: Hardcover
Year: 2013
Edition: 1st
Publisher: W. W. Norton & Company
Dimensions: 213 x 257 x 30 (w x l x h)
Pages: 320

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Description:
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, pates, 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 p
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