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, pates, 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 pates and terrines, and
smoked meats and fish. Readers will find all the classic recipes:
duck confit, sausages, prosciutto, bacon, pate 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."
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