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
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
New York, USA: The Countryman Press, 2015.
New Softcover
Braun, Pamela. Jerky Everything: foolproof & flavorful recipes for beef, pork, poultry, game, fish, fruit & even vegetables. (Countryman Know How) The Countryman Press: New York, 2015. 4to (205x205mm) pict stiff card wrappers 230,[2]pp.
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
Ludlow, UK: Merlin Unwin Books, 2009.
New Hardcover
Davies, Maynard. Manual of a Traditional Bacon Curer. Merlin Unwin Books: Ludlow, UK 2009. 4to (255x195mm) pict bds xviii,222pp. (photography by Ann Purchase)
Paris, Editions Flammarion, 2023.
New Hardcover
Ferrandi (ed). Charcuterie: pâtés, terrines, savory pies - recipes & techniques from the Ferrandi School of Culinary Arts. Editions Flammarion: Paris, 2023. 4to (285x215mm) pict bds 287,[1]pp. (photography by Rina Nurra; preface by Richard Ginioux)
London, Hachette Illustrated, 2003.
New Hardcover
Garcia, Marie-Victoire. Tartares & Carpaccios (with friends) Hachette Illustrated: London, 2003. 4to (200x200mm) pict dj, pict bds 62,[2]pp. (photography by Akiko Ida)
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
Mississauga, ON Canada: John Wiley, 2013.
New Softcover
Harrison, Tia. Butchery & Sausage-Making for Dummies. John Wiley: Mississauga, ON Canada 2013. 4to SC 384pp.
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.
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.
Seminole, FL USA: BookMagic, 2009.
New Softcover
Marianski, Stanley & Marianski, Adam. The Art of Making Fermented Sausages. BookMagic: Seminole, FL USA 2009. 8vo (230x150mm) pict stiff card wrappers 275,[1]pp. POD
(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
Toronto, Canada: Robert Rose, 2016.
New Softcover
Reinhard, Tonia & Reinhard, Brendan & Mitchell, Brent. The Complete Art & Science of Sausage Making: 150 healthy homemade recipes from chorizo to hot dogs. Robert Rose: Toronto, Canada 2016. 8vo (255mmx180mm) pict stiff card wrappers 272pp.
London, Phaidon Press, 2008.
Second-hand hardcover
Reynaud, Stéphane. Terrine. Phaidon Press: London, 2008. 4to (280x215mm) dec dj, orange bds 167,[1]pp. (translated by Mary Consonni; photography by Charlotte Lasceve; illustrations by Sonya Dyakova) VG/Fine marginal note to one recipe, else fine
New York, W W Norton & Co, 2013.
New Hardcover
Ruhlman, Michael & Polcyn, Brian. Charcuterie: the craft of salting, smoking & curing, revised & updated. W W Norton & Co: New York, 2013. 4to (260x215mm) pict dj, qtr bnd black, red bds 320pp (foreword by Thomas Keller; illustration by Yevgeniy Solovyev)
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)
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/-
New York, Penguin Books, 1987.
Second-hand softcover
Wise, Victoria. American Charcuterie: recipes from Pig-By-The-Tail. Penguin Books: New York, 1987. 8vo (230x150mm) illust stiff card wrappers, xix,[1],300pp. (foreword by Ken Hom; illustration by Amy Pertschuk) VG/- rem mark to b.e; cnr bruised