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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Preview — Charcuterie by Michael Ruhlman. Goodreads helps you keep track of books you want to read.
There are recipes that I will definitely use, but generally this book is aimed at foodies with the time to dedicate to the process. I got a meat grinder and sausage stuffer. I’ve been making my own breakfast sausage using “Da Bomb” ginger-sage recipe and it really is “Da Bomb” The real dill pickles were quite a treat, among the best pickled things I’ve ever had and a unique taste you’re not likely to be served in a restaurant.
The illustrations, depicting cuts of meat or “how to” do specific tasks are very are clear and lessen the disappointment of not having photographs of the finished dishes. Its opened up a whole new and really exciting cooking style for me that I have been putting to use with great success, my friends and family can attest to that.
Apr 28, Marleene rated it liked it. With the probable exception of some vegetarians, those who believe that good food is about good food and is neither about photography nor about boring upper middle yuppies or stay-at-home mums looking for a fan base via blogdom will appreciate this book.
Aug 03, Glenn L. The book gives a broad introduction to curing meat with salt, smoking cold and hotfresh sausages, emulsified sausages, dry-cured sausages, pates and terrines, the confit technique, rilletteand some highlights of sauces and condiments which traditionally accompany charcuterie. My one beef with the book–how can you possibly write a “definitive book” on charcuterie and only make passing reference to Spain? Probably worth a read! Mar 21, Shane rated it really liked it Shelves: Project Gutenberg 0 editions.
Hardcoverpages. Good read good recipes If you want to smoke cure or Brian this is an excellent book.
So far I’ve tried the Pastrami recipe and it was great. Then I’ll try duck proscuitto. Jan 25, Angela Randall marked it as to-read Shelves: But other than that, the book is well detailed on all facets including the proper butchering of pig as well as explaining the parts of the pig and what types of food they create.
Foreword by Thomas Keller. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Better safe than sued. I heard so many rave reviews that I was ready to be blown away. I probably would have given a 4 or 5 star rating – but I don’t eat pork.
Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch.
Google Books — Loading As noted by others, a good primer on sausage making, including bacon, terrines, etc. Books by Michael Ruhlman. Comprehensive coverage of a surprisingly rarely covered topic. Michael CharcutfrieBrian Polcyn. Everything I ever wanted to know about preserving meat, fish, and fowl.
If you are a beginner, like me, skip the book and use Google instead. From Wikipedia, the free encyclopedia. Christmas was what my wife called my meat themed Christmas. Want to Read saving….
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
It was mchael buying 2lbs of pork belly from the Korean ruhlmwn, skinning it, salting it and hanging it for 2 weeks in my parents’ basement.
Open Preview See a Problem? Never worked with curing salts before, never made my own sausage but it’s time. Jul 06, Diane Thyer rated it it was amazing. Pages to import images to Wikidata All articles with dead external links Articles michasl dead external links from November Articles with permanently dead external links.
This got me ruhlmam on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover. Add the syrup and stir to combine. Sep 06, Tim rated it it was amazing.
That said, the recipes are easy to follow kudos for adding picturesand Ruhlman and Polcyn’s passion for charcuterie I decided to read this book more because I’m a fan of Michael Ruhlman in general, not that I actually wanted to make my own sausages.
I am most familiar with the techniques and recipes for fresh and smoked sausages and enjoy their treatment here. Wikipedia in English 4 Charcuterie Charcuterie: