The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the

James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven't become a true food-crafter unti