We’re always delighted with the publication of a book that adds to specialist knowledge in the field of charcuterie. And given Brian Polcyn and Michael Ruhlman’s track record with their earlier Charcuterie: The Craft of Salt, Smoking & Curing and Salumi: The Craft of Italian Dry Curing, we’re especially pleased to be able to offer this explicit, carefully prepared work.
There are sections devoted to pâté en terrine, foie gras, crusts for pâté en croûte, confit, rillettes, and assorted specialties that include Slovakian cured fat, porchetta de testa in which a pig’s head is rolled in the form of the beloved roast, and even a stuffed duck’s neck. And although pork is by far the most common main ingredient, Polcyn and Ruhlman include poultry, seafood, and vegetable preparations as well.
Recipes are modestly scaled for home preparation but include weight measure, making them easily adaptable to restaurant and other professional use.
Hardcover. Color photographs throughout.