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Title : Review Charcuterie: The Craft of Salting, Smoking, and Curing
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Review Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing
By:"Michael Ruhlman","Brian Polcyn","Yevgenity Solovyev"
Published on 2005-11-17 by W. W. Norton & Company

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

This Book was ranked 34 by Google Books for keyword quick and easy low cal vegan comfort food 150 down home recipes packed with flavor not calories by alicia c.