Recipes from more than two dozen NYC chefs, regional farmers, and traditional butchers include:
¥ Country-Style Ribs Char Siu from The Art of Eating In author Cathy Erway and award-winning chef Noah Berland
¥ Crispy-Fried Pork Skin by Doug Keiles, Pit Master for the Ribs Within Competition BBQ Team in Hillsborough, NJ Ê
¥ Embarrassingly Easy Oven-Baked Ribs courtesy of The Piggery, an Ithaca, NY, heritage hog farm
¥ Farm-Stand Choucroute Garni by East Village (NYC) restaurant Jimmy's No. 43
¥ Jesse JonesÕ Strudel with Apple-Braised Pork Shanks and Sweet Hannah Sauce by NJ Chef Jesse Jones
¥ Joe DoeÕs Lard Biscuits from Joe Dobias, chef and owner of Joe & Misses Doe in NYC
¥ KingÕs Lumpia Shanghai by King Phojanakong, chef and owner of Kuma Inn and Umi Nom
¥ Lavender-Braised Pork Shoulder by Elizabeth Schula, co-founder of Saltie
¥ Leftover Pulled Pork with Big White Beans by author Rachel Wharton
¥ Maple Bacon Sticky Buns from Heather Carlucci, co-founder of Chefs for The Marcellus.
¥ Olive-Brined Tenderloin by Peter Giannakas, chef and owner of Ovelia Psistaria and Bar in Astoria, Queens
¥ Pasta with Shoulder Bacon, Beer & Cream from Jimmy's No. 43
The book also contains beautiful photography by John Taggart, including four photo essays detailing the road to Pig Island from farmer to butcher to restaurant to chef as a whole hog is broken down and prepped. These essays include:Ê
¥ Jonathan WhiteÕs Bobolink Farm-Style Caja China, taken at Bobolink Dairy and Bakehouse in Milford, NJ
¥ Old World Butcher: The East Village Meat Market Breaks Down a Whole Hog, at one of the last remaining traditional Ukrainian butcher shops in NYC
¥ Sam BarbieriÕs Competition BBQ Pork, with the Fugheddaboutit BBQ team
¥ Patty JacksonÕs Cotechino Making, follow the chef in her kitchen as she prepares this dish
Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.
Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.
Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
“The Grilling Book is a super-smart collection of techniques, foolproof recipes, and stunning imagery.”
“Indispensable. Chock-full of recipes tested and approved by the trusted editors of Bon Appétit, it’s sure to make you a master of all things grilling.”
“This beautiful book makes one of America’s favorite culinary pastimes accessible to anyone. The recipes are easy to follow yet refined. It’s a testament to Adam Rapoport’s appetite for style and taste.”
“Bon Appétit’s new bible on live-fire cooking is one you’ll want to keep close at hand every summer. If you’re new to the grill, the easy-to-follow recipes, protein- specific technique tips, and time-saving tricks will help you get started.”
––Matt Lee and Ted Lee
“I love Bon Appétit’s vibrant and refreshing take on grilling. If you’ve never grilled before, or have an expert hand, this book is a must.“