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I have a few of Ruhlman's books (and read his blog sometimes) and like his writing and point of view re cooking. I haven't used it because charcuterie scares me, but http://www.amazon.co.uk/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393240053/ref=asap_bc?ie=UTF8
is what my friend read before embarking on this project himself.
arrowplum
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How are the guts this morning, @Señor_Bear?
Anyone got any tips on le charcuterie? I'm gonna steal the family chorizo recipe and take it to Oz... A little science to back up my gastronomic experimentation might be a good idea...