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    Charcuterie The Craft of Salting Smoking and Curing Revised and Updated

    charcuterie: the craft of salting, smoking, and curing (revised and updated) by Michael Ruhlman, Brian Polcyn An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song.... Published date on: 2013-09-03 with total page: 320 pages. Publisher of Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) is W. W. Norton & Company.[...]