This revised and updated edition of Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is a must-have for anyone interested in the art of charcuterie. With 320 pages of detailed instructions and mouth-watering recipes, this hardback book is an essential addition to any kitchen.

The book covers a range of topics, including crafts and techniques for salting, smoking, and curing meats. It is published by WW Norton & Co and measures 25.7 cm in length, 21.1 cm in width, and 3.3 cm in height. The book weighs 0.64 kg and is written in English.

Gave this to my husband as a gift and he never used it.

Small crease on back or dust jacket but otherwise unused.