Charcuterie by Michael Ruhlman
The Craft of Salting, Smoking, and Curing
A practical, authoritative guide to the art and science of preserving and transforming meat into cured, smoked, and fermented products, offering clear explanations of techniques like dry-salting, brining, smoking, fermentation, and sausage-making. It combines culinary history and the chemistry and food-safety principles behind curing with step-by-step recipes and troubleshooting advice for bacon, ham, salami, pâtés, confits and more, plus guidance on equipment, salts and curing agents, and how to adapt methods for home kitchens. The book is written to demystify traditional charcuterie, encouraging careful practice and experimentation while emphasizing safety and flavor.
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- Published
- 2005
- Nationality
- American
- Length
- Unknown
- Pages
- 272 pages
- Original Language
- English
- Avg User Rating
-
(4.0)
- Alternate Titles
- None
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