Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen

The most comprehensive book available on sausage making and meat curing.

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