Charcuterie: The Craft Of Salting, Smoking And Curing Hardcover – Sep 3 2013
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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
About the Author
Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.
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Very well written and illustrated. This one is all you really need.Published 3 months ago by Amazon Customer
Made 3 different recipes from the book and absolutely loved each one.Published 4 months ago by Amazon Customer