Charcuterie: The Craft of Salting, Smoking and Curing
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Charcuterie: The Craft of Salting, Smoking and Curing

Charcuterie: The Craft of Salting, Smoking and Curing

by Michael Ruhlman and Brian Polcyn
Original publisher
W. W. Norton & Company
Date of publication
2005
ISBN
0393240053
  • 2000s
  • Europe
  • France
  • Preserving
  • Meat
  • Techniques
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Recommended by
Tim Hayward

Tim Hayward

Writer and broadcaster

Richard H Turner

Richard H Turner

Group Executive Chef, Hawksmoor

Daniel Vaughn

Daniel Vaughn

Editor

Karima Moyer-Nocchi

Karima Moyer-Nocchi

Food historian and writer

Michael Symon

Michael Symon

Chef

Marc Vidal

Marc Vidal

Executive Chef of Boqueria Restaurant

Anna Hansen

Anna Hansen

Founding Director, Modern Pantry

Eelke Plasmeijer

Eelke Plasmeijer

Head Chef and owner, Locavore

Justin Burdett

Justin Burdett

Executive Chef/Owner, Local Provisions

Clay Williams

Clay Williams

Photographer and blogger

Candy Argondizza

Candy Argondizza

ICC's Vice President of Culinary and Pastry Arts

Marcin Marciniak

Marcin Marciniak

Chef

Árni Ólafur Jónsson

Árni Ólafur Jónsson

Chef and TV presenter

Daniel Klein

Daniel Klein

Chef and filmmaker

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