Charcuterie: The Craft of Salting, Smoking, and Curing Review


Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Yevgenity Solovyev is the ultimate guide to creating sausages and curing meats. I've made several recipes from Charcuterie, including bresola, duck proscuitto, bacon and pancetta, all of which were great.

Michael Ruhlman is the author of more than twenty cooking related works, including the bestselling "The Soul of a Chef," "The French Laundry Cookbook" with Thomas Keller and Ruhlman's Twenty, which won both James Beard and IACP awards. He lives in Cleveland with his wife, Donna, who is the photographer on his most recent cookbooks. Brian Polcyn is an award-winning chef and charcuterie expert. Chef Polcyn is nationally recognized for his creativity and culinary talents, and as the visionary behind some of Detroit's most acclaimed restaurants. Brian currently teaches Cured Cuisine a two-day charcuterie and butchering class for chefs and serious foodies that is presented throughout the United States.

I would recommend Charcuterie to anyone wanting to get into making their own sausages and curing meats; it covers everything from grinding to curing to cooking and smoking. It's the perfect resource for beginners with the techniques written in easy to understand verbiage and clearly defined recipes.

From inexperienced to professional chef, if you are looking to cure your own delicious meats, Charcuterie is the only book you will need. Highly recommend Charcuterie: The Craft of Salting, Smoking, and Curing as a must for everyone's library.

Where to Buy Charcuterie: The Craft of Salting, Smoking, and Curing

This book is Available Now on Amazon

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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