ART OF MAKING SAUSAGES

Originally published as The Art of Charcuterie, this remains the only book that tells you how to make at home all those enticing delights that have heretofore been the exclusive province of charcuteries. From picnic pates to game terrines, from country sausages to chorizos and boudins blancs, from creamy rillettes to studded galantines, from home cured ham to pressed salt pork here are scores of detailed recipes for turning all the various parts of pork into good, naturally preserved products as well as fabulous creations fit for a king.