Charcuterie
- a culinary specialty that originally referred to the creation of pork products such as salami sausages & prosciutto
- is true food craftsmanship the art of turning preserved food into items of beauty & taste. Today the term encompasses a vast range of preparations most of which involve salting cooking smoking & drying. In addition to providing classic recipes for sausages terrines & pates Michael Ruhlman & Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive & vegetable rillettes duck confit & pickles & sauerkraut. Ruhlman coauthor of The French Laundry Cookbook & Polcyn an expert charcuterie instructor present 125 recipes that are both intriguing to professionals & accessible to home cooks including salted air-dried ham; crab scallop & saffron terrine; breakfast sausages; mortadella & soppressata; & even spicy smoked almonds.