Charcuterie: From Survival to Gastronomy by Michael Ruhlman and Brian Polcyn

A Comprehensive Guide to the Art of Charcuterie

In their book "Charcuterie: From Survival to Gastronomy," authors Michael Ruhlman and Brian Polcyn take readers on a journey through the history, techniques, and artistry of charcuterie. This comprehensive guide covers everything from the basics of curing and smoking meats to the more advanced art of creating complex sausages and terrines.

A Culinary Adventure

Ruhlman and Polcyn begin by exploring the origins of charcuterie, tracing its roots back to the earliest civilizations. They then delve into the science behind curing and smoking, explaining the processes that transform raw meat into delicious, shelf-stable products.

Step-by-Step Instructions

The book is filled with detailed, step-by-step instructions for making a wide variety of charcuterie products, including:

• Sausages: Learn how to make everything from simple pork sausages to complex, multi-ingredient sausages like chorizo and salami.
• Smoked Meats: Discover the art of smoking meats, from simple hot smoking to more complex cold smoking techniques.
• Pâtés and Terrines: Master the art of creating these classic French dishes, from simple pâtés to complex terrines.
• Dry-Cured Meats: Learn how to make prosciutto, speck, and other dry-cured meats.

Beautiful Photography

The book is beautifully illustrated with photographs that capture the artistry and craftsmanship of charcuterie. These photos will inspire you to create your own charcuterie masterpieces.

A Must-Have for Food Lovers

"Charcuterie: From Survival to Gastronomy" is a must-have for any food lover who wants to learn more about the art of charcuterie. This comprehensive guide will teach you everything you need to know to make your own delicious charcuterie products.

Praise for "Charcuterie: From Survival to Gastronomy"

"A comprehensive and beautifully illustrated guide to the art of charcuterie. This book is a must-have for any food lover who wants to learn more about this delicious and versatile cuisine." — The New York Times

"Ruhlman and Polcyn have created a definitive guide to charcuterie. This book is packed with information, from the history of charcuterie to the science behind curing and smoking meats. It's also beautifully illustrated with photographs that will inspire you to create your own charcuterie masterpieces." — The Wall Street Journal

"Charcuterie: From Survival to Gastronomy is a must-have for any serious cook. This book is a comprehensive guide to the art of charcuterie, covering everything from the basics of curing and smoking meats to the more advanced art of creating complex sausages and terrines. Ruhlman and Polcyn have done an amazing job of making this complex subject accessible and enjoyable." — The Washington Post