Charcuterie

Charcuterie (2005) by food writer Michael Ruhlman and chef Brian Polcyn is a guide to the traditional craft of preserving meat by salting, smoking and curing. The authors explain the methods and the science behind them, with recipes for bacon, ham, sausages, pâtés, terrines and confit. Written for home cooks as well as professionals, the book treats making cured food as a practical skill that anyone can learn with care.

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Anthony Bourdain: “the Polcyn/Ruhlman book is probably the best there is.”