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I bought this book primarily to learn how to make sausage and bacon. Well, that it had and so much more, all written in a simple, straightforward manner that removes intimidation from the most daunting tasks. There are no glossy photos (other than the cover) in this book, rather it is filled with a solid storehouse of information on prepared meats. It is welcomed addition to my library on food.
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Charcuterie is very well written with clear instructions about how to preserve meats. It is very easy to understand and Michael Ruhlman and Brian Polcyn offer helpful insight based on their years of experience in this craft. I really cannot think of anything that would be considered 'negative' or 'bad' about this book I guess if I had to I would say offer volumes of more recipes but that would take more than just one book. Very well done.
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great book on the subject. I have already made the Maple Cured Bacon recipe. Going to have a lot of fun experimenting.
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Bought this at some else's recommendation and am pleased with the book. Really like how the recipes are given in grams as well as standard measurements. Well written with some history tossed in.
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Good place to start. Descent and easy understandable info .
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