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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) by [Ruhlman, Michael, Polcyn, Brian]
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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) Kindle Edition

4.6 out of 5 stars 365 customer reviews

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Length: 320 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled

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Editorial Reviews

Review

"125 accessible, flavourful recipes for cured meats, pickles and preserves." Sunday Express "...celebrates real food and offers lots of recipes that are worth following... those who read it will learn enough basic principles to gain the confidence to experiment." The Field

About the Author

Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

Product details

  • File Size: 6589 KB
  • Print Length: 320 pages
  • Publisher: W. W. Norton & Company; Revised and Updated edition (September 3, 2013)
  • Publication Date: August 28, 2013
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00CF2MBB2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #167,691 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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