Charcuterie: The Craft of Salting, Smoking, and Curing
Hard cover, 416 pages
Testimonials say it all...
"Charcuterie is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen."
-- Anthony Bourdain, author of Kitchen Confidential
"Charcuterie provides an open window on the delicious possibilities available to the home cook and professional chef alike."
-- Paul Bertolli, author of Cooking By Hand
"Michael Ruhlman and Brian Polcyn have opened the door for home cooks everywhere to experience the thrill of making charcuterie."
-- Mario Batali, chef/owner of Babbo Restaurant, New York
"Never has the art of charcuterie been handled this thoroughly for the home cook."
-- Lynne Rossetto Kasper, host of American Public Media's national radio series The Splendid Table®
"The best techniques to cure, smoke and preserve meat in the tradition of the best charcutiers out there."
-- Eric Ripert, chef/co-owner of Le Bernardin Restaurant, New York