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A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are…read more

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THE PRACTICE OF SOFT CHEESEMAKING - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market. By C.W. Walker-Tisdale And Theodore R. Robinson. Originally published in 1903 and updated and revised in 1915, this scarce early instruction book on Soft Cheesemaking is both…read more

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