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Statements

Subject Item
n2:_The_Craft_of_Salting,_Smoking_and_Curing
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Charcuterie: The Craft of Salting, Smoking and Curing
rdfs:comment
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.
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Charcuterie: The Craft of Salting, Smoking and Curing
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W. W. Norton
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dbp:author
Michael Ruhlman and Brian Polcyn
dbp:caption
Cover
dbp:country
United States
dbp:date
2021-01-23
dbp:followedBy
House: A Memoir
dbp:genre
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0
dbp:italicTitle
force
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English
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Hardback
dbp:pages
320
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Bouchon
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2005
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dbo:abstract
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.
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320
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