Charcuterie – a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto – is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pates, Michl Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Ruhlman, co–author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air–dried ham, Maryland crab, scallop, and saffron terrine, Da Bomb breakfast sausage, mortadella and soppressata, and even spicy smoked almonds. 50 line drawings.

Author:

Michael Ruhlman, Brian Polcyn

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ISBN:

9780393058291

Publish Date:

2/2006

Pages:

416

Publisher:

Norton

Format:

Hardback

Availability:

Approximately 10 - 14 days.
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