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Charcuterie: The Craft of Salting, Smoking, and Curing
Charcuterie The Craft of Salting Smoking and Curing
Author: Michael Ruhlman, Brian Polcyn
The only book for home cooks offering a complete introduction to the craft. — Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses ...  more »
ISBN-13: 9780393058291
ISBN-10: 0393058298
Publication Date: 11/21/2005
Pages: 416
Rating:
  • Currently 3.8/5 Stars.
 5
3.8 stars, based on 5 ratings
Publisher: W. W. Norton
Book Type: Hardcover
Members Wishing: 30
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