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Charcuterie The Craft of Salting, Smoking, and Curing

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ISBN-10: 0393240053

ISBN-13: 9780393240054

Edition: 2013

Authors: Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev, Thomas Keller

List price: $35.00
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When Michael Ruhlman and Brian Polcyn published Charcuterie in 2005, they never expected that it would become a call to arms for creating all manner of charcuterie in the classical French tradition—pâtés, duck confit, sausages, and cured and smoked meats. Often called “the bible,” Charcuterie is found in every serious chef’s kitchen. Here’s what April Bloomfield, executive chef of the Breslin and Spotted Pig in New York City, has to say: “It’s so refreshing to have an informative book with recipes so simple and delicious that actually work. This book is in my top five favorite books.” Due to the book’s continuing success, Ruhlman and Polcyn have returned to refine and perfect the original…    
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Book details

List price: $35.00
Copyright year: 2013
Publisher: W. W. Norton & Company, Incorporated
Publication date: 9/3/2013
Binding: Hardcover
Pages: 320
Size: 8.50" wide x 10.25" long x 1.00" tall
Weight: 2.354
Language: English

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin.