Charcuterie : the Craft of Salting, Smoking, and CuringBook - 2013
Charcuteriea culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttois true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and ṕťs, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Publisher: New York : W.W. Norton & Company, 
Edition: Revised and updated
Branch Call Number: 641.616 RUHLM
Notes: Includes index