In The Charcuterie - Written by: Taylor Boetticher and Toponia Miller
The Fatted Calf's Guide to making Sausage, Salami, Pates, Roasts, Confits, and other meaty goods.
In the Charcuterie boasts more then 125 recipes and fully illustrated instructions for brined, smoked, cured, skewered, braised,rolled, tied and stuffed meats at home. Plus a primer on whole animal butchery.
Hardcover with 342 pages.