Description
Book SynopsisAn essential update of the perennial bestseller.
Trade Review"This book reminds me what a hopeful time it is for cooking in this country. In fact, this may be the most exciting time ever to be a cook and a chef in America. And
Charcuterie is a perfect example of why." -- from the foreword by Thomas Keller, chef /owner of The French Laundry and Per Se Restaurants
"Michael Ruhlman and Brian Polcyn are doing God’s work: making the noble art of charcuterie accessible and easily understood.
Charcuterie is an important and definitive work that deserves to stand proudly and forever in every serious cook’s kitchen." -- Anthony Bourdain
"Good charcuterie recipes are as closely guarded as family secrets. As a young cook in Moissac, France, I had to spy and even participate in the killing of my neighbor’s pig just to get his pâté recipe. In
Charcuterie, Michael Ruhlman and Brian Polcyn demystify all of this and share with us the best techniques to cure, smoke, and preserve meat in the tradition of the best charcutiers out there." -- Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York
"Chock-full of sound practical advice and a wide range of recipes that cross cultures and traditions,
Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike." -- Paul Bertolli, founder, Fra’ Mani Handrafted Salumi
"
Charcuterie surpasses my most extravagant hopes for what such a book could be. It will inspire droves of cooks. If it doesn’t tell you everything you need to know about making charcuterie, it certainly establishes a gold standard for how to say it." -- Judy Rodgers, author of The Zuni Café Cookbook
