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searching for Charcuterie: The Craft of Salting, Smoking and Curing 6 found (11 total)

alternate case: charcuterie: The Craft of Salting, Smoking and Curing

Tasso ham (227 words) [view diff] no match in snippet view article find links to article

Michael Ruhlman; Brian Polcyn (17 November 2005). Charcuterie: The Craft of Salting, Smoking, and Curing. W. W. Norton. p. 86. ISBN 978-0-393-05829-1. v

Gravlax (440 words) [view diff] no match in snippet view article find links to article

Brian; Solovyev, Yevgenity (10 September 2013). Charcuterie: The Craft of Salting, Smoking, and Curing. W. W. Norton & Company. pp. 51–52. ISBN 978-0393240054

List of raw fish dishes (582 words) [view diff] no match in snippet view article find links to article

Michael Ruhlman; Brian Polcyn (17 November 2005). Charcuterie: The Craft of Salting, Smoking, and Curing. W. W. Norton. pp. 51–52. ISBN 978-0-393-05829-1

Dried and salted cod (1,560 words) [view diff] no match in snippet view article find links to article

northwest cod fishery Ruhlman, Michael; Polcyn, Brian. Charcuterie: The Craft of Salting, Smoking, and Curing. New York: W. W. Norton & Company. Kurlansky, Mark

Thomas Keller (2,760 words) [view diff] no match in snippet view article find links to article

publication of "Ma Gastronomie" by Fernand Point, "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micheal Ruhlman and Brian Polcyn. He is also

Pork (4,635 words) [view diff] exact match in snippet view article find links to article

December 2011. Ruhlman, Michael and Polcyn, Brian. Charcuterie: The Craft of Salting, Smoking and Curing. New York: W.W Norton & Company, 2008. ISBN 978-0-393-05829-1