E. said: I got Salumi together with Charcuterie, by the same authors. by Ellie Topp Food in Jars by Marisa McClellan Charcuterie by Michael Ruhlman. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan. The Hardcover of the Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev | at.

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Charcuterie by Michael Ruhlman | LibraryThing

Sorry, but cookbooks are dead. The bacon can be cured in a pan or in a 2-gallon Ziploc bag. Apr 15, Ryan rated it it was amazing Shelves: If you ever get a chance to see Polcyn in action Youtube, TV, etcdo so.

All of it led by myself and my partner in Charcuterie, chef Brian Polcyn, including many other chefs and experts as well. Jan 28, Ahsin rated it it was amazing. The treatment of emulsified sausages, pates, terrines, and salume were all eye opening for me.

Many of the ruhlmab are a bit out of my reach, I don’t have smoking equipment and my climate doesn’t really give me a place to hang meat to try, but I’ve actually made a few of the recipes including salt pork, corned beef and fermented dill pickles.


Preview — Charcuterie by Michael Ruhlman. For me – pictures greatly enhance the experience and my desire to reproduce the author’s creations. Best pancetta I’ve ever had. Jul 06, Diane Thyer rated it it charcuterid amazing.

From Wikipedia, the free encyclopedia.

Charcuterie: The Craft of Salting, Smoking, and Curing

He lives in Cleveland Heights, Ohio. Nov 22, Patrick rated it it was amazing. This got me started on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover.

It’s an interesting read with many formulations to help the novice on their journey to creating artisan meats and sausages in a safe manner. This book is a great primer in how to get started curing, smoking and making your own charcuterie.


Christmas was what my wife called my meat themed Christmas. Members Reviews Popularity Average rating Mentions 4 37, 4. Dec 06, Kathy rated it it was amazing Recommends it for: Mick Vann of the Austin Chronicle praised the use of “clear and concise instruction and revealing headnotes” and also said that the “realistic illustrations reinforce the text in an especially illuminating style, making it incredibly easy to follow the methods”.

While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: Lists with This Book.

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But also michel demanding in terms of one’s commitment to putting in the time to create quality food. The content is informative and useful, but also entertaining.

Charcuterie: The Craft of Salting, Smoking and Curing – Wikipedia

Half of the formulations I’ve already tried with the help of the Internet. I’ll probably start out with what looks like the easiest one of all: When life is in disarray, travel!

I started doing my meat projects and documenting them on my blog www.

The Craft of Salting, Smoking, and Duhlman. A really handy book with excellent, helpful illustrations. Want to Read saving…. Minor ding from me for using grey-scale illustrations rather than color photos throughout.

I have made the tasso ham, peameal bacon and fermented sauerkraut so far. A Return to Single-Sex Education Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use.