Charcuterie: The Craft of Salting, Smoking and Curing

By Michael Ruhlman and Brian Polcyn

Original Publisher
W. W. Norton & Company
Date of publication
2005
ISBN
0393240053

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

Recommended by

Eelke Plasmeijer

Head Chef and owner, Locavore

Marc Vidal

Executive Chef of Boqueria Restaurant

Árni Ólafur Jónsson

Chef and TV presenter

Karima Moyer-Nocchi

Food historian and writer

Anna Hansen

Founding Director, Modern Pantry

Candy Argondizza

ICC's Vice President of Culinary and Pastry Arts

Justin Burdett

Executive Chef/Owner, Local Provisions

Clay Williams

Photographer and blogger

Tim Hayward

Writer and broadcaster

Daniel Klein

Chef and filmmaker

Richard H Turner

Group Executive Chef, Hawksmoor

Loading
Loading
,