Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman, Brian Polcyn, Thomas Keller
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Book Summary Information
Author: Brian Polcyn, Michael Ruhlman, Thomas KellerEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-11-21
ISBN: 0393058298
Number of pages: 416
Publisher: W. W. Norton & Company
Book Reviews of Charcuterie: The Craft of Salting, Smoking, and Curing
Book Review: "Gods Work"
Summary: 4 Stars
This is truely a must have for everyone! It opens doors on the art that charcuterie is. Michael Ruhlman is truely on of the great food writers of our generation and with the help of Brian Polcyn he brings us this great book. If you have any interst in things like meat emulsions, bacon, or confit this is the book for you. I give it only four stars because there are very few pictures and I would love for this book to be more visual. Overall a truely awsome book a must have!
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