 | Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Buy new: $23.10 / Used from: $21.88 Probably the best introduction to home charcuterie. Broad, well-designed, and accessible.
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 | CHARCUTERIE AND FRENCH PORK COOKERY by Jane Grigson
Buy used from: $29.95 A great general overview, and a very good cookbook.
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 | The Whole Beast: Nose to Tail Eating by Fergus Henderson
Buy new: $14.39 / Used from: $17.96 Outstanding recipes. Many impossible in the USA, but an inspiration nonetheless. The most down-to-earth cookbook I know, but also high art.
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 | Cooking by Hand by Paul Bertolli
Buy new: $26.40 / Used from: $24.93 Its section on prosciutto may be the greatest ode to meat ever written. A warm, beautiful, enthusiastic, and reverent book.
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 | The Art of Making Sausages, Pates, and Other Charcuterie by Jane Grigson
Buy used from: $13.85 A good supplementary guide.
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 | Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella
Buy new: $37.08 / Used from: $24.80 Good general instruction.
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| The Professional Charcuterie Series: Pates, Terrines and Ballotines Made With Poultry, Veal, Pork and Liver Andouilles and Andouillettes-Foie Gras by Marcel Cottenceau
Outstanding, practical, broad. Hard to find book.
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| The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights by Tina G. Mueller
Buy used from: $40.00 Good instruction.
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