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The book is well written and easy to read. It is a must for someone who wants to make it themselves.Published 18 months ago by Jason Fox
I've tried a lot of charcuterie but this book represents the first time it has ever worked for me.
Ruhlman is an awesome food writer and he doesn't miss the mark with... Read more
Just starting to get into sausage making and this book is perfect for me. It goes into enough explanation about techniques and equipment so you understand the techniques and the... Read morePublished on May 14 2013 by Beth Power
Interesting read but disappointing as a cookbook....found recipes tough to follow and overly complicated.... Read morePublished on March 16 2013 by Smokin Jay
Well if you' like me are looking for an intro to international approaches to Charcuterie in English - here it is!Published on Feb. 3 2013 by Dr. Jochen Robert Moehr