Charcuterie: The Craft of Salting, Smoking and Curing

Summary

The book covers the various methods of charcuterie, including the "brining, dry-curing, pickling, hot- and cold-smoking, sausage-making, confit, and the construction of pâtés" that also involves more than 140 recipes for various dishes that have been made with the described methods.

Critical reception

The book received critical acclaim. Mick Vann of the Austin Chronicle praised the use of "clear and concise instruction and revealing headnotes" and also said that the "realistic illustrations reinforce the text in an especially illuminating style, making it incredibly easy to follow the methods". Hilary Hylton of Time called it a "bible among foodie bloggers, eat-local enthusiasts and cooking professionals". Lorraine Eaton of The Virginian-Pilot said that the book "eloquently and patiently walks you through everything from bacon to Spanish chorizo." Alison Arnett of the Boston Globe described how it is a "detailed, even fussy, manual" and also how the author in an interview with her was surprised at the success of the book. Hsiao-Ching Chou of the Seattle Post-Intelligencer said that the book "makes an impassioned case for 'why we still love and need hand-preserved foods in the age of the refrigerator, the frozen dinner, Domino's Pizza, and the 24-hour grocery store. Chou also stated that the "intellectual cook will delight in reading and, perhaps, 'cooking' from this book." Adina Steiman of the New York Sun said to cooks in her review, "if you love good sausage, quality salami, and honest bacon, you'll find this fascinating reading even if you only make the simpler recipes". Scott Rowson of the Columbia Daily Tribune called it "approachable, yet exhaustively researched".

References

References

1. Scott Rowson. (May 4, 2011). "This blog is the cure for meat lovers". [[Columbia Daily Tribune]].
2. Mick Vann. (December 2, 2005). "Cookbooks Gift Guide". [[The Austin Chronicle]].
3. Hilary Hylton. (August 28, 2009). "Makin' Bacon: Foodies Are Going Hog Wild Over Pig". [[Time (magazine).
4. Lorraine Eaton. (March 9, 2011). "A shot at charcuterie: making my own bacon at home". [[The Virginian-Pilot]].
5. Alison Arnett. (February 8, 2006). "Charcuterie holds cure for run-of-the-mill meals". [[Boston Globe]].
6. Hsiao-Ching Chou. (January 17, 2006). "On Food: Home-cured meat: It's slow good". [[Seattle Post-Intelligencer]].
7. Hsiao-Ching Chou. (November 22, 2005). "Charcuterie". [[Seattle Post-Intelligencer]].
8. Adina Steiman. (December 14, 2005). "Daring To Delve Deeper: 2005's Best Cookbooks". [[The New York Sun]].