Charcuterie: The Craft of Salting, Smoking, and Curing Summary and Reviews

Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman, Brian Polcyn

Charcuterie: The Craft of Salting, Smoking, and Curing
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Book Summary Information

Author: Brian Polcyn, Michael Ruhlman
Foreword: Thomas Keller
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-11-21
ISBN: 0393058298
Number of pages: 416
Publisher: W.W. Norton & Co.

Book Reviews of Charcuterie: The Craft of Salting, Smoking, and Curing

Book Review: Getting the best from your Pig!
Summary: 5 Stars

If your interested in home sausage making, curing your own meats or Charcuterie in general then this title is for you, an excellent book, precise and informative, clearly written by people who know what they are talking about. Recommended.
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