Salumi: The Craft of Italian Dry Curing

Curing & Smoking: River Cottage Handbook No.13, Issue 13

Meat Pies: An Emerging American Craft

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Charcutería: The Soul of Spain

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More: A Cookbook

Fire and Smoke: A Pitmaster's Secrets: A Cookbook

The Making of a Chef: Mastering Heat at the Culinary Institute of America, Edition 2

I'm Just Here for the Food: Version 2.0

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Meat: A Kitchen Education [A Cookbook]

The Soul of a Chef: The Journey Toward Perfection

Bar Tartine: Techniques & Recipes

The Reach of a Chef: Professional Cooks in the Age of Celebrity

Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork