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Charcuterie: The Craft of Salting, Smoking, and Curing

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In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include ... Show synopsis

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

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  • wonderful Aug 13, 2010
    by piazia

    this book is wonderful - if you ever wanted to make sausage or cured meat or even smoked meat, this is the book -- I cant wait to get started - easiest recipe was for a cured eye of round just refrigerated for 2 weeks and then hung to age - the authors practically worship the pig and most recipes are for pork which sounds great to me

  • For the Serious Cook Aug 20, 2009
    by cookingspeelman

    This book is well written, easy to follow, and supplies info on where to purchase items needed to preserve the different items. It is also informative regarding the history and evolution of the art of Charcuterie. However, this book is for individuals who are serious about cooking and preserving his/her food. This is not a cookbook for the casual cook.

  • Great Ideas Aug 13, 2009
    by winnle

    There's everything in this book from meat to fish to lemons. Great Book just to read.

  • Makin' bacon Oct 23, 2008
    by EV13

    This is an excellent book for anyone looking to "home-cure" meats. The text is clear, consise and very instructional. The authors present specific recipes as well as master recipes and variations. Should suit both beginner and advanced chefs. Photographs are high-quality.

    There are other books like this on the market but this is the one I'd recommend. Believe me, I've read most of the other books on meat curing!

See all reviews of Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Yevgeniy Solovyev (Illustrator)