Jody Maroni's Sausage Kingdom Cookbook
New York, USA: Universe, 1997.
Second-hand softcover
Binns, Brigit Legere. Jody Maroni's Sausage Kingdom Cookbook. Universe: New York, USA 1997. 4to SC 96pp
Charcuterie (Sausages, Pates, etc)
Results 1 - 12 (of 12)
Olympia Provisions
Berkeley, CA USA: Ten Speed Press, 2015.
Second-hand hardcover
Cairo, Elias & Erikson, Meredith. Olympia Provisions: cured meats & tales from an American charcuterie. [FIRST EDITION] Ten Speed Press: Berkeley, CA USA 2015. 4to (285x210mm) dec bds [6],281,[1]pp. (photography by Eric Wolfinger) VG/- rem mark to b.e
Tartares & Carpaccios: with friends
London, UK: Hachette Illustrated, 2003.
New Hardcover
Garcia, Marie-Victoire. Tartares & Carpaccios: with friends. Hachette Illustrated: London, UK 2003. 4to oblong HC 64pp. OUT OF PRINT
Salumi
San Francisco, CA USA: Chronicle Books, 2008.
Second-hand hardcover
Goldstein, Joyce & Picetti, John & Vecchio, Francois. Salumi: savory recipes & serving ideas for salame, prosciutto & more. Chronicle Books: San Francisco, USA 2008. 4to (235x215mm) HC 144pp. (foreword by David Rosengarten; photography by Leigh Beisch) VG
Butchery & Sausage-Making for Dummies
Mississauga, ON Canada: John Wiley, 2013.
New Softcover
Harrison, Tia. Butchery & Sausage-Making for Dummies. John Wiley: Mississauga, ON Canada 2013. 4to SC 384pp.
Dry-Curing Pork
Woodstock, VT USA: The Countryman Press, 2014.
New Softcover
Kent, Hector. Dry-Curing Pork: make your own salami, pancetta, coppa, prosciutto & more (Countryman Know How). The Countryman Press: Woodstock, VT USA 2014. 4to (205x205mm) SC 183,[1]pp.
Pure Charcuterie
Gabriola Island, Canada: New Society Publishers.
New Softcover
Leigh, Meredith. Pure Charcuterie: the craft & poetry of curing meats at home ('Urban Homesteader Hacks'). New Society Publishers: Gabriola Island, BC, Canada 2017. 4to SC 160pp.
Curing & Smoking Fish
Seminole, FL, USA: Bookmagic, 2014.
New Softcover
Marianski, Stanley & Marianski, Adam. Curing & Smoking Fish. Bookmagic: Seminole, FL USA 2014. 8vo (230x150mm) SC 268pp. POD
Polish Sausages
(np), USA: Outskirts Press, 2007.
New Softcover
Marianski, Stanley & Marianski, Adam & Gebarowski, Miroslaw. Polish Sausages: authentic recipes & instructions. Outskirts Press: (np) USA 2007 4to sm SC 246pp. Indent
Salumi: the craft of Italian dry curing
New York, W W Norton & Co, 2012.
New Hardcover
Ruhlman, Michael & Polcyn, Brian. Salumi: the craft of Italian dry curing. W W Norton & Co: New York, 2012. 4to (260x210mm) pict dj, qtr bnd black, grey bds 288pp (drawings by Alan Witschonke)
All About Pâté
Eastbourne, UK: Leda Publishing, 1980.
Second-hand softcover
van Sloten, Ruth. All About Pâté. Leda Publishing: Eastbourne, UK 1980. 8vo (210x150mm) illust stiff card wrappers, wire comb bnd, 80pp. (illustration by Caroline van Sloten) VG/-
Make Your Own Biltong & Droewors
Cape Town, South Africa: Struik, 1992.
New Softcover
van Tonder, Hannelie. Make Your Own Biltong & Droewors: including sausages, & cured & smoked meats. Struik Lifestyle: Cape Town, Sth Africa 1992. 4to (280x215mm) SC 48pp.
Results 1 - 12 (of 12)