Charcuterie: The Craft of Salting, Smoking and Curing
ISBN 0-393-05829-8 | | |
| Preceded by | Bouchon | |
|---|---|---|
| Followed by | House: A Memoir | |
Charcuterie: The Craft of Salting, Smoking and Curing is a
Amazon and Barnes & Noble.[1]
Summary
The book covers the various methods of charcuterie, including the "brining, dry-curing, pickling, hot- and cold-smoking, sausage-making, confit, and the construction of pâtés" that also involves more than 140 recipes for various dishes that have been made with the described methods.[2]
Critical reception
Reviews for the book were overwhelmingly positive. Mick Vann of the New York Sun said to cooks in her review, "if you love good sausage, quality salami, and honest bacon, you'll find this fascinating reading even if you only make the simpler recipes".[8] Scott Rowson of the Columbia Daily Tribune called it "approachable, yet exhaustively researched".[1]
See also
- The Whole Beast: Nose to Tail Eating
- Bacon: A Love Story
- The Bacon Cookbook
- I Love Bacon!
- Seduced by Bacon
References
- ^ a b Scott Rowson (May 4, 2011). "This blog is the cure for meat lovers". Columbia Daily Tribune. Archived from the original on 2013-01-19. Retrieved June 17, 2011.
- ^ a b Mick Vann (December 2, 2005). "Cookbooks Gift Guide". The Austin Chronicle. Retrieved June 17, 2011.
- ^ Hilary Hylton (August 28, 2009). "Makin' Bacon: Foodies Are Going Hog Wild Over Pig". Time. Archived from the original on August 29, 2009. Retrieved June 17, 2011.
- ^ Lorraine Eaton (March 9, 2011). "A shot at charcuterie: making my own bacon at home". The Virginian-Pilot. Retrieved June 17, 2011.
- Boston Globe. Retrieved June 17, 2011.
- ^ Hsiao-Ching Chou (January 17, 2006). "On Food: Home-cured meat: It's slow good". Seattle Post-Intelligencer. Retrieved June 17, 2011.
- ^ Hsiao-Ching Chou (November 22, 2005). "Charcuterie". Seattle Post-Intelligencer. Retrieved June 17, 2011.
- ^ Adina Steiman (December 14, 2005). "Daring To Delve Deeper: 2005's Best Cookbooks". The New York Sun. Retrieved June 17, 2011.
Further reading
- Sylvia Rector (December 7, 2005). "Just salt and pork and time". Detroit Free Press. Retrieved June 17, 2011.
- Lauren Chapin (September 20, 2006). "The lost art of charcuterie". Kansas City Star. Retrieved June 17, 2011.
- "Corned beef a tasty way to celebrate". The Spokesman-Review. March 15, 2006. Retrieved June 17, 2011.
External links
- Charcuterie Archived 2021-01-23 at the Wayback Machine at Michael Ruhlman's website
- Charcuterie on the W. W. Norton & Company, Publisher website
- Charcuterie on Google Books
