Alex's Reviews > Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie by Michael Ruhlman
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's review
Jan 25, 12

it was amazing
Read in October, 2011

This is the book that's allowing me to level up as a chef. If you're at all interested in making your own meats (even if you're not going to make pepperoni or whatever) this book is essential.
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