Food Book Review: Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Thomas Keller

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  • 12 years ago
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This is an audio summary of Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn, Thomas Keller.

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