Charcuterie the Craft of Salting, Smoking, and Curing by Michael Ruhlman (Hardback, 2013)

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“My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. The rest is culinary history. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others.