Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn

Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman, Brian Polcyn

416 pages first pub 2005 (editions)

nonfiction informative medium-paced
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CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encomp...

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