TY  - BOOK
AU  - Ruhlman,Michael
AU  - Polcyn,Brian
TI  - Charcuterie: the craft of salting, smoking, and curing 
SN  - 0393058298 (hardcover)
U1  - 641.61 
PY  - 2005///
CY  - New York
PB  - W. W. Norton
KW  - Smoked meat
KW  - Food
KW  - Preservation
N1  - Includes bibliographical references and index; 1. Introduction - 2. Recipes for salt-cured food - 3. Recipes for smoked food - 4. Sausages - 5. Recipes for dry-cured food - 6. Pates and terrines - 7. The confit technique - 8. Recipes to accompany charcuterie - Acknowledgments - Sources - Index
ER  -