Charcuterie: The Craft of Salting, Smoking and Curing
Michael Ruhlman
 The book covers the various methods of charcuterie, including the "brining, dry-curing, pickling, hot- and cold-smoking, sausage-making, confit, and the construction of pâtés" that also involves more than 140 recipes for various dishes that have been made with the described methods.