Table of contents for Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; foreword by Thomas Keller ; illustrations by Yevgeniy Solovyev.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

Foreword by Thomas Keller	page 000
Chapter 1: The Reason for This Food, This Book, or, Why We 
Still Love and Need Hand-Preserved Foods in the Age of 
the Refrigerator, the Frozen Dinner, Dominoes Pizza and 
the 24-Hour Grocery Store		page 000
Chapter 2: The Most Powerful Tool In Your Kitchen 
Transforms the Humble Into the Sublime	page 000
Chapter 3: The Exotic Seasoning	page 000
Chapter 4: The Power and the Glory: Animal Fat, Salt, and 
the Pig Come Together in One of the Oldest, Divine-Yet-
Humble, Culinary Creations Known to Humankind	 page 000
Chapter 5: The Artists and the Sausage: Techniques and 
Recipes for Individualistic, Idiosyncratic and 
Temperamental Dry-Cured Meat	page 000 
Chapter 6: The Cinderella Meatloaf	page 000
Chapter 7: The Perfect Cooking Environment	page 000
Chapter 8: Condiments and Sauces: Not Optional	page 000
Acknowledgments	page 000
Sources	page 000
Index	page 000

Library of Congress Subject Headings for this publication:

Smoked meat.
Food -- Preservation.