In the Charcuterie

With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day [...]
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With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level.