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Asheville Buncombe Technical Community College - Fall 2012 | ||
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 | Charcuterie: The Craft of Salting, Smoking, and Curing (1st Edition) by Brian Polcyn, Michael Ruhlman, Yevgenity Solovyev, Brian Rolycyn, Thomas Keller (Foreword), Yevgeniy Solovyev Paperback, 416 Pages, Published 2005 ISBN-10: 0-393-05829-8 / 0393058298 ISBN-13: 978-0-393-05829-1 / 9780393058291 The only book for home cooks offering a complete introduction to the craft. CHARCUTERIEâa culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttoâis true food craftsmanship, the art of turning preserved food into items of beauty and | |