published in 2005, this book encouraged an army of home cooks
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.
and Updated will remain the
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:
Updated remains the
undisputed authority on charcuterie.
The Craft of Salting, Smoking, and Curing
W. Norton & Company, 2013
discuss this title with the Outrider