Charcuterie: The Craft of Salting, Smoking, and Curing - Ruhlman, Michael - Good

"Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman is a comprehensive guide to the traditional techniques of curing and smoking meats and cheeses. The book covers everything from the basics of salting to the art of smoking, with detailed instructions and illustrations. With a focus on the French methods of charcuterie, this revised edition offers a deep dive into the art of food preservation and presentation. A must-have for cooking enthusiasts looking to elevate their culinary skills.