Cookbooks

Charcuterie

BOOK CHARCUT

Michael Ruhlman (one of the most highly regarded food writers of today) and Brian Polcyn (a nationally recognized authority on the technique of charcuterie) teamed together to bring the best guide to charcuterie yet. Anyone can learn how to perfectly salt, smoke, and cure food with this book that includes recipes (such as duck confit, sausages, prosciutto, pancetta, pate de champagne, knackwurst, and more), and construction plans for a smokehouse.

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