Charcuterie: The Craft of Salting, Smoking, and Curing [Hardcover]

An essential update of the perennial bestseller. This book reminds me what a hopeful time it is for cooking in this country. In fact, this may be the most exciting time ever to be a cook and a chef in America. And Michael Ruhlman and Brian Polcyn are doing Gods work: making the noble art of charcuterie accessible and easily understood. Good charcuterie recipes are as closely guarded as family secrets. As a young cook in Moissac, France, I had to spy and even participate in the killing of my neighbors pig just to get his p?t? recipe. In Chock-full of sound practical advice and a wide range of recipes that cross cultures and traditions, US