Charcuterie: The Craft of Salting, Smoking and Curing

by Michael Ruhlman and Brian Polcyn

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk
Original Publisher
W. W. Norton & Company
Date of publication

Recommended by

Karima Moyer-Nocchi

Food historian and writer

Clay Williams

Photographer and blogger

Richard H Turner

Group Executive Chef, Hawksmoor

Candy Argondizza

ICC's Vice President of Culinary and Pastry Arts

Árni Ólafur Jónsson

Chef and TV presenter

Tim Hayward

Writer and broadcaster

Marc Vidal

Executive Chef of Boqueria Restaurant

Eelke Plasmeijer

Head Chef and owner, Locavore

Justin Burdett

Executive Chef/Owner, Local Provisions

Daniel Klein

Chef and filmmaker

Anna Hansen

Founding Director, Modern Pantry