DitmasPork
Senior Member
Attention restaurant chefs and experienced charcuterie makers, and avid meat people:
I'm an home cook, and want to get into making sausages and charcuterie. Over the years I've bought the five books below on the subject. What are some of the other books out there that are essential for the craft, to do it safely at home?
What's on my shelf so far:
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Charcuterie and French Pork Cookery by Jane Grigson
American Charcuterie by Victoria Wise
*Garde Manger: The Art and Craft of the Cold Kitchen by CIA
Sausage Making: The Definitive Guide with Recipes by Ryan Farr
[Note: the Garde Manger book is not entirely focused on charcuterie, but has a large section on the subject.]
I'm an home cook, and want to get into making sausages and charcuterie. Over the years I've bought the five books below on the subject. What are some of the other books out there that are essential for the craft, to do it safely at home?
What's on my shelf so far:
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Charcuterie and French Pork Cookery by Jane Grigson
American Charcuterie by Victoria Wise
*Garde Manger: The Art and Craft of the Cold Kitchen by CIA
Sausage Making: The Definitive Guide with Recipes by Ryan Farr
[Note: the Garde Manger book is not entirely focused on charcuterie, but has a large section on the subject.]