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Charcuterie: The Craft of Salting, Smoking, and Curing - Community Reviews back

by Michael Ruhlman, Brian Polcyn
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Titus Bluth's Blatherings
Titus Bluth's Blatherings rated it 11 years ago
text Charcuterie: The Craft of Salting, Smoking, and Curing
I got Salumi together with Charcuterie, by the same authors. This review will cover both books.Charcuterie covers sausagemaking while Salumi is about dry curing whole cuts of meat. Both books focus heavily on the Italian styles.The books contain a great deal of information regarding their topic (the...
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