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

Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman, Brian Polcyn with Yevgenity Solovyev (Illustrator)

320 pages • hardcover • 2005

4 editions

nonfiction informative medium-paced
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Charcuterie exploded onto the scene in 2005 and 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...

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