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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Top Customer Reviews
Most recent customer reviews
fantastic book if your looking to make salami or sausage type meat products.Published 1 month ago by BryanH
Can't wait to try some of these recipes, I love this book and it is fascinating to learn about charcuteriePublished 3 months ago by Amazon Customer
Very well laid out. As always, Ruhlman is a fine writer who explains concepts in plain language.Published 3 months ago by Amazon Customer