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"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field
Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.
Excellent book. I've only made one recipe so far but it was great. Many others look very tasty.Published 1 month ago by Ken
Excellent book. Great recipes that will keep me busy for quite some time.Published 2 months ago by K. Bussey
I bought this book based on reviews as I was looking for a charcuterie book. I am not a beginner cook, so there is a lot of material in the book that I did not need and found... Read morePublished 4 months ago by Buddha