M Hofferber Books



Charcuterie

The Craft of Salting, Smoking, and Curing

by Michael Ruhlman and Brian Polcyn
 
First published in 2005, this book encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits.




Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.  

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.
Charcuterie
Charcuterie
The Craft of Salting, Smoking, and Curing
by Su Clauson-Wicker

W. W. Norton & Company, 2013
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