Before I left for Asia, I had a chance to look over a review copy of Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Many readers may recall that Michael Ruhlman is author of some of my favorite books on cooking, especially The Soul of a Chef, and so I was excited to have the chance to check out Charcuterie.
I'm a big charcuterie fan but haven't yet ventured to prepare my own. My original hope had been to make some of the items from the book as part of my review, but I never managed to have the time, ingredients, and equipment in the same place at once to do so. But I can say that the book is filled with wonderful history and detailed instructions about how to prepare all the yumminess that salting, smoking, and curing can bring to your table and your tummy. I expect to be cooking several things from this when I return and will let you know how they turn out. But please, if you're a charcuterie fan, don't wait for my experiments. Buy it and learn how to make your own sausage and pâtés, and just in time for the holidays too!