Comments on: My Charcuterie Library

By: Linda

Linda — Fri, 18 Nov 2011 19:24:23 +0000

I almost posted a question about the best Charcuterie books on the Charcutepalooza Facebook page, and here you’ve provided a list well worth having. I always tell people that sausage is my “junk food,” meaning I could eat too much of it all the time. So I joined Charcutepalooza to fulfill that desire. Now that I’ve spent a year “learning” about charcuterie, I realize that I have a new passion for cured meats. The flavor, obviously, is so much better than anything in the grocery store, plus I live in a place where much fresh meat of all kinds is available. Even though Charcutepalooza is coming to a close, I intend to continue this focus on cured meats. I found your list at such an appropriate time!

By: wesley dabney

wesley dabney — Fri, 11 Nov 2011 15:53:27 +0000

if you are a novice, michael ruhlman’s book is not the place to start. he leaves out too many details and you’ll end up wasting a lot of time and meat.

By: paul

paul — Fri, 23 Sep 2011 05:35:55 +0000

For more Italian recipes, I would recommend “Preserving the Italian Way” by Pietro Demaio. I bought it in Italy for less than $20. I saw it in multiple shops there. Unfortunately, It doesn’t appear to be available here, so it’s a bit pricey at $65 with shipping.
http://www.preservingtheitalianway.com.au/

By: Homemade Sausages | Food With Legs

Homemade Sausages | Food With Legs — Thu, 21 Jan 2010 16:09:48 +0000

[...] If you come from a sausage-making tradition and have been participating in multi-generational sausage parties for years you probably don’t need to hear much more from me on the matter–except perhaps that pork shoulder is on sale and can be had for as little as seventy-nine cents a pound in some places–otherwise some research is in order. Online, the best place to start is a remarkable website called Hunter Angler Gardener Cook created by a gentleman named Hank Shaw. Don’t be intimidated by the fact that most of the sausages he makes feature deer, bear, and squirrel–the process is the same for grocery store pork. He wrote this dead-simple guide to making sausages on Simply Recipes, an advanced guide on his own site, and for those who prefer books here is his sausage and charcuterie library. [...]

By: tom kief

tom kief — Sat, 20 Jun 2009 12:47:31 +0000

Hello,

I traveled to Brazil in April and ate carne seca in a dish called feijoada. I have not been able to find a recipe for this cured beef. I am a chef and teach at the Culinary Institute of America in Hyde Park. I have taught Garde Manger and am familiar with curing and sausage making. This type of carne seca is different than the Mexican versions. It is usually a 8-10 lb. piece of top round of beef that is dry cured with salt and TCM for 2-3 weeks.

Do you have any information or a recipe that I can use? Or do you know of any books that would have a recipe for it? Thanks.

Tom Kief

By: Steve Mirsky

Steve Mirsky — Tue, 09 Jun 2009 02:01:25 +0000

And there’s so many people out there who think cured meats are limited to salami, bologna, and other lunch meats. Such a comprehensive list of books!

By: Chef John J. Goddard

Chef John J. Goddard — Mon, 08 Jun 2009 08:57:29 +0000

Great post, Hank. Just found your blog while scanning around for kolbasz recipes. Holler if you ever hit Portland, we’ll grab izakaya at Tanuki.

Does anyone else see Ruhlman’s francocentricism as narrow? I find it tiresome.

By: JJ

JJ — Fri, 29 May 2009 06:24:48 +0000

My charcuterie library is almost identical to yours, and I share most of your opinions.

For those looking for The Professional Charcuterie Series vol 1+2, the cheapest place I’ve seen them is Kitchen Letters and Arts in NYC. They’re currently $89 each there, and they’ll ship anywhere on Earth.

I have one big reservation about the CIA Garde Manger book… it’s by the same Sonnenschmidt that wrote the awful ‘Charcuterie: Sausages, Pates and Accompaniments’.

Also not recommended are Reynaud’s ‘Pork and Sons’ and ‘Terrine’, which are very pretty books but also pretty useless; they have little information and recipes that don’t work.

By: ntsc

ntsc — Sat, 23 May 2009 21:53:55 +0000

Just posted a link to this post from my blog. Saw no need to list Charcuterie books when you did such a good job of it for me.