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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

The book: Charcuterie: The Craft of Salting, Smoking, and Curing by Ruhlman, et. The craft of Salting, Smoking and Curing of M. We are all making Duck Prosciutto. Charcutepalooza picks something from "Charcuterie: The Craft of Salting, Smoking and Curing" by Michael Ruhlman and Brian Polcyn. * Buy a copy of 'Charcuterie: The Craft of Salting, Smoking, and Curing' by Michael Ruhlman. He's famous for writing a book (with co-author Michael Ruhlman) called, "Charcuterie: The Craft of Salting, Smoking, and Curing". Charcuterie: The Craft of Salting, Smoking, and Curing List Price: $35.00 ISBN13: 9780393058291 Condition: New Notes: BUY WITH CONFIDENCE, Over one million books sold! * Cook along as often as practical. In the article, he's quoted as saying: Breed-specific pigs are critical. For the making of these Roman sausages I looked at my Dutch 'Butcher's Bible', and in Charcuterie. See also my posts Corning Beef, Cured vs Processed Meats, and Sugar and Salt in Food Preservation. Not just how the charcuterie is made, but how we use it, serve it, flavor it.