Cooking Book Review: Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, B...
Charcuterie: the craft of salting, smoking, and curing
Everything I ever wanted to know about preserving meat, fish, and fowl. How to whack, grind, chop, salt, brine, smoke, dry and otherwise create the yummiest meat, fish, and poultry. This got me started on Charcuterie, received it as a Christmas present and the next Thanksgiving served the sausages on the front cover. It is comprehensive and it is time consuming. At this point I Michael Ruhlman , Brian Polcyn. The only book for home cooks offering a complete introduction to the craft.
Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman The Soul of a Chef is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat. And while there's no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff.
From prosciutto to salami and chorizo to saucisson sec, house-made charcuterie is popping up in restaurant kitchens throughout the country. If you'd like to try your hand at making charcuterie in your own kitchen, there are a few books on the market that will help you perform this culinary magic at home. For anyone looking to try a hand at charcuterie, any of these five books are bound to help you with your cooking endeavor. Recipes range from salt-cured salmon and beef jerky to knackwurst and duck confit. The updated version features new recipes, 75 technique line drawings, and information on current charcuterie equipment. Taylor Boetticher and Toponia Miller, the married founders, owners, and chefs of this Californian charcuterie, butchery, cafe, and specialty shop, have put recipes and their many years of knowledge and experience into this illustrated the step-by-step guide. The beautiful full-color photography will also help to inspire.
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