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By:Charles Wekselbaum
Published on 2016-06-07 by Sterling Epicure

The award-winning chef and owner of Charlito s Cocina has written an unconventional entry-level guide to dry curing. Drawing on his Cuban-Jewish background and beyond, Charles Wekselbaum includes recipes for pork and beef salami and dry-cured whole muscles along with unique seafood and vegan options. He provides instructions for constructing a drying and fermentation chamber, putting together the perfect charcuterie board, wine and beer pairings, and recipes to incorporate your dry-cured delicacies.|

This Book was ranked at 34 by Google Books for keyword Cookbooks Food Wine Canning Preserving novel.

Book ID of Cured's Books is CjD4sgEACAAJ, Book which was written byCharles Wekselbaumhave ETAG "ozGVEh/chO4"

Book which was published by Sterling Epicure since 2016-06-07 have ISBNs, ISBN 13 Code is 9781454917014 and ISBN 10 Code is 1454917016

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