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

Charcuterie by Michael Ruhlman
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's review
Jun 22, 09

bookshelves: food-cooking
Read in April, 2009

This book is a great primer in how to get started curing, smoking and making your own charcuterie. It's written by Michael Ruhlman, of "Soul of a Chef' fame as well as cookbooks for all of the Keller eateries. Not only does it give you a great overview of the history and origins, but provides technique and great step by steps and starting points from things like confit to lardo.
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