Charcuterie: The Craft of Salting, Smoking and Curing
New York: W.W. Norton & Company, 2005. First Edition. Hardcover. 320 pages. 26 x 21 cm. In Charcuterie, the authors have created the only comprehensive book on the subject, filling an enormous gap in our understanding of cooking. They have included all the classic charcuterie recipes: duck confit, sausages, prosciutto..... More