Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
This charcuterie book is organized into chapters on key practices. Salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Additionally, you will find all the classics for recipes including duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, and others! Ruhlman and Polcyn also talk about traditional mainstays, and offer recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques and recipes make for a stunning addition to a contemporary menu.