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Charcuterie: The Craft of Salting, Smoking, and Curing Hardcover – 15 Nov 2005
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About the Author
Michael Ruhlman is the author of six books, including The Soul of a Chef and The Making of a Chef. Brian Polcyn is chef/owner of Five Lakes Grill in Michigan, USA.
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Don't worry that this book is over-verbose. There's no wasted text unless you can only think in bullet points!
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Most recent customer reviews
I bought it to find out more about curing bacon but have now been distracted by the sausage recipes, confit, smoking - even preserved lemons.Read more