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Entry-level guide to curing your own delicacies. Recipes range from red meats to fish (and even vegan) options. From award-winning chef and restaurant-owner Charles Wekselbaum.

About the Author

Charles Wekselbaum owns Charlito's Cocina, a producer of high-quality, all-natural salamis. He studied at the French Culinary Institute and has travelled to Spain and Italy to learn traditional methods of dry curing.

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Item ships from and is sold by Fishpond World Ltd.
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