 | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America (CIA)
Buy new: $44.10 / Used from: $30.10 The newest addition from the Culinary Institute of America which elaborates on the skills of the Garde Manger chef which includes Charcuterie. The text describes in detail the tools and ingredients needed in the professional kitchen. A must have reference tool in any kitchen.
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 | Modern Garde Manger: A Global Perspective by Robert B Garlough
Buy new: $63.77 / Used from: $57.98 A not too bad text book on Garde Manger, lots of information on Charcuterie, yet the reciepes can be a bit lacking.
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 | Terrine by Stephane Reynaud
Buy new: $19.77 / Used from: $19.36 A great book for ideas on flavors and modern concepts in terrine cookery. There are some flaws in the mousseline based recipes as they do not contain enough egg in them or too much cream in them to properly set.
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 | Pates and Terrines by Edouard Lonque
Buy used from: $77.82 One of my favorite books for inspiration, beautiful old-world recipes with great illustrations and ideas for decoration of pates, terrines and galantines. I use this book often for ideas.
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 | Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella
Buy new: $34.62 / Used from: $24.95 Another cornerstone book for any professional chef or cook that works with charcuterie. Some of the recipes have been adapted for health codes like the prosciutto recipe it seems as it is not traditional. I have made almost every recipe out of this book and each one has worked wonderfully without fail.
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| The Professional Charcuterie Series: 2 Volume Set by Marcel Cottenceau
If you can afford it, buy it. A large amount of skills and techniques complied into a two volume set that tells you everything you need to know on the subject.
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 | The Professional Garde Manger: A Guide to the Art of the Buffet by David Paul Larousse
Buy new: $47.25 / Used from: $8.85 A great text book style book with a decent section on Charcuterie with some great recipes.
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 | The Professional Chef's Art of Garde Manger by Frederic H. Sonnenschmidt
Buy new: $38.50 / Used from: $8.79 this was the text book on the subject of Charcuterie before there was a CIA textbook. Great ideas and very traditional recipes. There are plenty of hints in here for the new chef that have not been outdated with the lack of updated editions. Chef Sonnenschmidt is working on a new text on the subject as well.
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 | Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Buy new: $23.10 / Used from: $21.65 One of the best books I have read in a long time. So many recipes with text that gives you the relevance of the recipes and techniques without boring you to death. When this first came out I thought it was going to be a fluffy type book for home cooks, I was wrong. This book is in my kitchen always.
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 | CHARCUTERIE AND FRENCH PORK COOKERY by Jane Grigson
Buy new: $23.07 / Used from: $25.91 Excellent book on classical French charcuterie, amazing recipes.
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| American Charcuterie by Victoria Wise
Buy used from: $5.29 A great book with some modern techniques and recipes.
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