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, pancetta, pâte de campagne, knackwurst, and many more. Forward by Thomas Keller. Illustrated with black and white line drawings by Yevgeniy Solovyev. Pristine copy. Covered in protective mylar. Brown boards, yellow cloth covered spine. Fine, in fine dust wrapper. Item #4034
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