1 - 20 of 22 results
Title: Charcuterie: The Craft of Salting, Smoking, and Curing, Author: Michael Ruhlman
Title: Great Sausage Recipes and Meat Curing, Author: Rytek Kutas
Title: In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods, Author: Taylor Boetticher
Title: Salumi: The Craft of Italian Dry Curing, Author: Michael Ruhlman
Title: The Complete Guide to Preserving Meat, Fish, and Game: Step-By-Step Instructions to Freezing, Canning, Curing, and Smoking, Author: Atlantic Publishing Company
Title: The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home, Author: Jamie Bissonnette
Title: The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More, Author: Philip Hasheider
Title: The Complete Jerky Book: How to Dry, Cure, and Preserve Everything from Venison to Turkey, Author: Monte Burch
Title: Home Smoking and Curing, Author: Keith Erlandson
Title: Cured: Handcrafted Charcuteria & More, Author: Charles Wekselbaum
Title: Olympia Provisions: Cured Meats and Tales from an American Charcuterie, Author: Elias Cairo
Title: Charcutería: The Soul of Spain, Author: Jeffrey Weiss
Title: Sausage And Jerky Makers' Bible: Home Processor's Complete Guide to Charcuterie, Author: Eldon R. Cutlip
Title: Salumi: Savory Recipes and Serving Ideas for Salame, Prosciutto, and More, Author: Joyce Goldstein
Title: Jerky Making: for the home, trail, and campfire, Author: Brad Prowse
Title: Just Jerky: The Complete Guide to Making It, Author: Mary Bell
Title: That Perfect Batch: The Hows and Whys of Making Sausage and Jerky, Author: Clem Stechelin
Title: The Smoking and Curing Book, Author: Paul Peacock
Title: Jerky People: Their Jerky Making Stories, Recipes and Tips, Author: Mary Bell
Title: Cured: Slow techniques for flavoring meat, fish and vegetables, Author: Lindy Wildsmith

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