Charcuterie: The Craft of Salting, Smoking, and Curing

by Michael Ruhlman, Brian Polcyn, Thomas Keller (Foreword) Michael Ruhlman (Author) (Author)

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0393058298
• ISBN13: 9780393058291
• Release Date: November 2005
• Publisher: W. W. Norton & Company
• Length: 320 Pages
• Weight: 2.05 lbs.
• Dimensions: 1.2" x 8.3" x 10.5"