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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) [Format Kindle]

Michael Ruhlman , Brian Polcyn , Yevgenity Solovyev
5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)

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Prix éditeur - format imprimé : EUR 34,70
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Descriptions du produit

Revue de presse

"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." --The Field

Présentation de l'éditeur

An essential update of the perennial bestseller.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 6596 KB
  • Nombre de pages de l'édition imprimée : 320 pages
  • Editeur : W. W. Norton & Company; Édition : Revised and Updated (3 septembre 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00CF2MBB2
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: n°279.232 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

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Commentaires en ligne

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Commentaires client les plus utiles
5.0 étoiles sur 5 Splendide 27 décembre 2013
Un livre dédié aux amoureux de la charcuterie qui souhaitent commencer a en faire soi-même. Des recettes détaillées et précises, facile à suivre. Tout d'abord écrit pour des cuisiniers amateurs, ce livre est un succès auprès des cuisiniers professionnels. Que du bonheur
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Amazon.com: 4.7 étoiles sur 5  232 commentaires
86 internautes sur 91 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 One recipe removed in revision 27 octobre 2013
Par SecretAsianMan - Publié sur Amazon.com
Update 1/13: Per comments below, the author has confirmed that guanciale is the one and only recipe which was removed from this edition.


You've probably already read several reviews of this book and know how good it is. It is one of my favorite cookbooks - I like it so much that I often end up giving away my copy as a gift to friends and buying a new one. Recently I replaced mine with the new revised edition, and I was excited to see how the recipes would be revised and tweaked.

Much to my disappointment, the revised edition has recipes actually completely absent, when they were some of the stars of the original copy. Apparently some of the recipes were moved into the "new" Salumi book.

This book is so heavily referenced elsewhere, removing content from it is certainly going to make cross-referencing hard. I feel a bit cheated to have 3 pork jowls thawed in the fridge only to discover that my favorite cookbook's recipe for guanciale is now absent from the book that I've already bought countless copies of.
59 internautes sur 65 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Warning re Kindle Edition 20 février 2014
Par GCS - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I paid USD 16.99 for the electronic version of this book. While it is a respected text that deserves the plaudits it receives, the price is larcenous for what one gets in the Kindle edition. It is a very poorly formatted e-book. Using it in the Kindle reader (Mac and iPhone), it is impossible to navigate easily. Though the TOC is formatted as for hyperlinks, the hyperlinks don't seem to work. Refer to the index and it give you a page number - not hyper-linked. But the only option in search is to go to a particular "location" (1-7591.... How useless is that?) Perhaps I need to learn how to configure Kindle settings better -- and will be gladly accept helpful correction. But this is the first time I've encountered this problem in an e-book that costs more than 1-2 dollars.
19 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing. 30 août 2013
Par Bretton Scott - Publié sur Amazon.com
Format:Relié|Achat vérifié
I love Michael Ruhlman's writing. I am a restaurant manager in Brooklyn, and we use this, in the business, as well as for my personal use. From a beginner's standpoint, this gives you all the information you need to know to get started.
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Chef Polcyn is a meat god and this is his bible 13 novembre 2013
Par Bruce A. Allen - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
This book is an absolute must if you are getting into Charcuterie. Step by Step and easy to read. Good for professionals and newbies. Better than any of my texts in cooking school.
8 internautes sur 8 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Not Comprehensive Charcuterie!!! 11 mai 2015
Par Fred E. Elum - Publié sur Amazon.com
Format:Relié|Achat vérifié
I purchased this book to learn more about preserving meat. I am sorely disappointed in its content. More disappointed with the reviews that claim this to be an excellent exhaustive instructional manual. To the Authors' credit they do not make any such claim. However, I discovered the book is not about preserving meat or vegetables, but about using old and sometimes ancient food preservation techniques to flavor food. The authors are chefs in fancy expensive restaurants. The recipes are written for the home cook, yet have far more information on the manufacture of expensive emulsified cured meat products (terrine, pate) than what us lower class poor Americans eat (bologna, hot dogs).

Having said that the book is easy to read and the recipes are easy to follow. The writers did an excellent job of breaking down the recipes from chef-speak or industrial recipes to the normal kitchen. Some of the chef-speak and professional kitchen terminology did make it into the book. A good kitchen scale that reads in grams is essential. I found a few of the recipes questionable. For example, a dry cured aged ham that has no nitrite to cure or preserve it, too dangerous for me to consider. Really!?! A whole ham to cure at room temperature for months without protection from botulism? Salt percentages ranged from 2%-16% with no explanation why. Curing salt percentages ranged above and below USDA required values (for commercial producers of preserved foods) with no explanation.

What leads me to the conclusion that this is a book to be renamed "Flavoring Using Charcuterie Techniques" rather than its present title is that only a few recipes are indicated to store outside the refrigerator even after the food is technically preserved. Additionally, there is not enough of the science of food preservation (ancient methods mind you) for the reader to become self sufficient to create more than modest variations of the recipes included.

If you are interested in learning how to preserve food for the sake of preservation, then pass on this book. If you are interested in learning how to use food preservation techniques to increase the flavor and quality over industrially preserved food, then this book will provide many recipes for so doing. I am not a chef, or a book critic. I am an expert in my field of study. I am a home cook. May you make delicious food for your families.
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