Charcuterie - The Craft of Salting, Smoking, and Curing

This cookbook--"one of the most intriguing and important cookbooks to be published," according to Publisher's Weekly--explores the craft of one of the oldest cooking specialities, one devoted to preservation that we still use because the food prepared this way tastes so good: pates, sausages, confit, rillettes, cured salmon, dry-cured ham. But it's not just an old speciality, it's one that's especially suited to the dynamic food scene and this country's explosive interest in food and cooking. A good book for people interested in the art of sausage making,