More a primer for the charcuterie-curious than the final word on the art and science of cured meat, Jame Beard awardwinner Jamie Bissonnette's sausage-focused book is decidedly for the home cook. It includes recipes for things like Jersey-style pork roll and turkey meatloaf ("the original American charcuterie," says Bissonnette), along with red curry pâte and simple cured meats like duck prosciutto and saucisson sec.

Price: $22