Ruhlman, Michael,  1963- <br/><br/>
Charcuterie :  the craft of salting, smoking, and curing / 
Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev. 
 - Revised and updated. 
 - 320 pages :  illustrations ;  27 cm 
<br/><br/> Includes index. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. 
<br/><br/><label>ISBN: </label>9780393240054 (hardcover) 0393240053 (hardcover) 
<br/><br/><label>LCCN: </label>2013019905 
<br/><br/><label>Nat. Bib. No.: </label>GBB371137  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Smoked meat.<br/>Food--Preservation.<br/>Cooking (Smoked foods)<br/>Cooking (Smoked foods)<br/>Food--Preservation.<br/>Smoked meat.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks.
<br/><br/><label>LC Class. No.: </label>TX609  / .R84 2013 
<br/><br/><label>Dewey Class. No.: </label>641.6/16