Charcuterie: The Craft of Salting, Smoking, and Curing
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patrick on February 23, 2009 at 11:03am
patrick on February 23, 2009 at 11:03amWithout the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year.
Source: http://www.amazon.com
Tags: meat cooking cookbook charcuterie preserving pork smoking
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