Charcuterie: The Craft Of Salting, Smoking And CuringSep 3 2013by Michael Ruhlman and Brian PolcynCDN$ 36.00CDN$ 45.00Get it by Wednesday, Feb 10More buying choicesEligible for Free Shipping.
The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 2: Small Game and FowlDec 1 2015by Steven Rinella and John Hafner
The Art of Living According to Joe Beef: A Cookbook of SortsOct 11 2011by David McMillan and Frederic Morin
Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox RestaurantMar 29 2016by Greg Denton and Gabrielle Quiñónez Denton
Olympia Provisions: Cured Meats and Tales from an American CharcuterieOct 27 2015by Elias Cairo and Meredith Erickson
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild GameSep 10 2010by Philip Hasheider
Smoke & Spice: Cooking With Smoke, the Real Way to BarbecueMay 13 2014by Cheryl Alters Jamison and Bill Jamison
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and PorkNov 2 2011by Ryan Farr