Charcuterie: The Craft Of Salting, Smoking And Curing


Michael Ruhlman & Brian Polcyn

Charcuterie is often considered the art of turning cured, smoked and preserved meats into food items full of texture and taste. In Charcuterie, Michael Ruhlman and Brian Polcyn combine to demystify traditional charcuterie by providing readers with all the essential recipes, techniques and history so you’re able to master the art of charcuterie in your own home. With over one hundred recipes including their famous Da Bomb Breakfast Sausage and Whiskey Glazed Smoked Chicken this book is suitable for any skill level and offers a great well-rounded sausage making guide

40.20 NZD

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