Charcuterie: The Craft of Salting, Smoking & Curing
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First published in 2005 and updated in 2013, Charcuterie is an accessible and authoritative introduction to preserving meat that has been embraced by professional cooks and home enthusiasts alike.
Drawing on co-author Brian Polcyn’s years as a working chef and then culinary instructor, the book offers detailed instruction in fundamental processes, covering everything from smoking bacon, curing pastrami, and grinding and preparing classic and modern sausages, to dry-curing salumi, hams, and other meats, creating both rustic and refined pâté, and making a range of appropriate accompaniments. A terrific gateway book to this long-standing culinary tradition.
Recipes are scaled to be small enough to produce in a home kitchen, but measurement by weight is included to make them easily adapted to restaurant application.
Hardcover. Line illustrations
