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Charcuterie: The Craft of Salting, Smoking and Curing

By: M Ruhlman
Binding: Hardcover
Publisher: W. W. Norton & Co.
ISBN: 0393058298
ISBN-13: 9780393058291
Released: 15 Nov 2005
RRP: £22.00
Average Rating:

Customer Reviews

A good book - By: Ivan Marples, 04 Jan 2008
This is a well researched, readable & helpfully illustrated book. It's a very good choice if you want a book that will instruct you in a broad range of techniques, provide reliable recipes & inspire you to transform lemons, a whole organic pig & everything else in between.

Don't worry that this book is over-verbose. There's no wasted text unless you can only think in bullet points!
Over Verbose - By: P. A. Bevan, 06 Nov 2007
this book is massively over-writen, how-to-do books should, in my opinion, be concise this isn't you have to wade through loads of text to get to the actual recipe. Fine to put alll background stuff in, but separate it. Having said that the nuggets are there!
Getting the best from your Pig! - By: Mr. K. Bridle, 09 Dec 2006
If your interested in home sausage making, curing your own meats or Charcuterie in general then this title is for you, an excellent book, precise & informative, clearly written by people who know what they are talking about. Recommended.