Charcuterie
Subtitle: the craft of salting, smoking, and curing
By: Michael Ruhlman and Brian Polcyn ; foreword by Thomas Keller ; illustrations by Yevgeniy Solovyev.
Contributors: Polcyn, Brian.
Edition: 1st ed.
Publisher: W. W. Norton
Published: 2005
Place of publication: New York, NY
Language: eng
Number of pages: 320
Subjects: Smoked meat.; Food -- Preservation.
Notes: Includes index.