5.0 out of 5 based on 4 reviews. – Customer review on 08/12/2011

This book has everything needed for the beginner and at the same time provides the depth of knowledge needed to become exceptional at this craft. While some of the curing salts may seem a bit hard to come by, the internet is a great source and all are readily available. A must for anyone who is interested in sausage making, making their own bacon or even there own salami. A definite two thumbs up

5.0 out of 5 based on 4 reviews. – Customer review on 11/01/2010

recieved the book and it is sensational i would highly reccomend to anyone.

5.0 out of 5 based on 4 reviews. – Customer review on 07/07/2008

This book is great. It has really clear instructions with some good diagrams. I can't wait to try some recipes.

5.0 out of 5 based on 4 reviews. – Customer review on 23/09/2011

Charcuterie - a culinary specialty that originally referred to the creation of pork products such as salami, sausages and prosciutto - is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking and drying. In addition to providing classic recipes for sausages, terrines and pates, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds.