Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

by Michael Ruhlman

Other authorsBrian Polcyn, Yevgenity Solovyev (Illustrator)
Hardcover, 2013


Call number

Meat -- RUH

Call number

Meat -- RUH


W. W. Norton & Company (2013), Edition: Revised and Updated, Hardcover, 320 pages


In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.


Physical description

320 p.

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