Charcuterie
The Craft of Salting, Smoking and Curing
by Michael Ruhlman & Brian Polcyn
Illustrated. 320 pages. Norton $35

I would not have bought this book; now I have to buy this book.

In February, son Eric emailed a request for Charcuterie, in case I had a review copy and didn’t want to keep it. When I think charcuterie, I think sausages. Living in an apartment in the city, I’m lacking the space for sausage equipment and, okay, the desire to use up my pork scraps for sausages (like I have scraps, I buy my meat trimmed). Eric, on the other hand, buys a half-hog each year, loves to make sausages and is a staunch advocate of Fergus Henderson’s book, The Whole Beast: Nose to Tail Eating. He needs Charcuterie: The Craft of Salting, Smoking and Curing.
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