Lovely essay by Pete Wells in NYTimes mag today calling out Wilder’s Little House books for their accurate cooking info. I reprinted large passage in Charcuterie. This is what charcuterie is really all about, important not to forget in age of refrigeration and frozen foods.
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
