[Sca-cooks] Smoked Meats in general
johnna at sitka.engin.umich.edu
Mon Oct 9 17:38:58 PDT 2006
For an English approach with recipes there is this recent book
by Nick Sandler and Johnny Acton titled
Preserved which is now selling for bargain prices.
charding at nwlink.com wrote:
>> I have been reading a book called Charcuterie: The Craft of Salting,
>> Smoking, and Curing by Thomas Keller, Michael Ruhlman, and Brian
>> Polcyn snipped
>> Jane Grigson's "The Art of Making Sausages, Patés and Other
>> Charcuterie" is another excellent one.
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