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From the innovative team behind Charcuterie, a cookbook featuring 90 recipes for savory pies--meat pies, vegetable pies, turnovers, vol-au-vents--and their accompaniments.

The craft of Italian salumi, now accessible to the American cook, from the authors of the bestselling "Charcuterie.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancie...