Charcuterie by Michael Ruhlman and Brian Polcyn (Book)

The craft of smoking, salting and curing. Charcuterie a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto is true food craftsmanship, the art of turning preserved food into items of beauty and taste.

“Chock full of sound practical advice and a wide range of recipes that cross cultures and and traditions, “Charcuterie” provides an open window on the delicious possibilities available to the home cook and professional chef alike.” Paul Bertolli”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 neighbour’s pig just to get his pate recipe. In “Charcuterie”, Michael Ruhlman and Brian Polcyn demistify 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.” Thomas Keller chef/owner THe French Laundry and Per Se Restaurants