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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

Folks, if there was a book that I wished I had. The only book for home cooks offering a complete introduction to the craft. We used a recipe from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman. Part of the setup for Charcutepalooza is to work out of Michael Ruhlman and Brian Polcyn's Charcuterie bible, aptly named, Charcuterie: The Craft of Salting, Smoking and Curing. With the consumer's growing interest in food and wine, authentic cured meats and charcuterie have rapidly increased their presence in the marketplace. Charcuterie: The Craft of Salting, Smoking, and Curing $20.24Looking for Charcuterie: The Craft of Salting, Smoking, and Curing lowest prices.Charcuterie: The. I bought the “manual” for our collective project, “Charcuterie: The Craft of Salting, Smoking and Curing” by Michael Ruhlman and Brian Polcyn. For home cooks offering a complete introduction to the craft. Well, it is payday again, and that means that I will be reviewing another cookbook: Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Polcyn and Ruhlman teamed up in 2005 to publish Charcuterie: The Craft of Salting, Smoking, and Curing, which was nominated for a James Beard Award. It is a beautiful book to look at, and an even better book to try every recipe you can from.