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Charcuterie: The Craft of Salting, Smoking, and Curing

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In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include ... Show synopsis

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

Overall customer rating: 4.800

A Kitchen Bible

by droldham on Aug 23, 2012

Well written, easy to follow and, hopefully, all I will need (except for a sharp knife) to successfully dismantle a pig this october...



by piazia on Aug 13, 2010

this book is wonderful - if you ever wanted to make sausage or cured meat or even smoked meat, this is the book -- I cant wait to get started - easiest recipe was for a cured eye of round just refrigerated for 2 weeks and then hung to age - the authors practically worship the pig and most recipes are for pork which sounds great to me


For the Serious Cook

by cookingspeelman on Aug 20, 2009

This book is well written, easy to follow, and supplies info on where to purchase items needed to preserve the different items. It is also informative regarding the history and evolution of the art of Charcuterie. However, this book is for individuals who are serious about cooking and preserving his/her food. This is not a cookbook for the casual cook.


Great Ideas

by winnle on Aug 13, 2009

There's everything in this book from meat to fish to lemons. Great Book just to read.


Makin' bacon

by EV13 on Oct 23, 2008

This is an excellent book for anyone looking to "home-cure" meats. The text is clear, consise and very instructional. The authors present specific recipes as well as master recipes and variations. Should suit both beginner and advanced chefs. Photographs are high-quality. There are other books like this on the market but this is the one I'd recommend. Believe me, I've read most of the other books on meat curing!

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