How Long to Read Charcuterie: The Craft of Salting, Smoking, and Curing

How Long Does it Take to Read Charcuterie: The Craft of Salting, Smoking, and Curing?

It takes the average reader 5 hours and 20 minutes to read Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman

Assuming a reading speed of 250 words per minute. Learn more

Description

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

How long is Charcuterie: The Craft of Salting, Smoking, and Curing?

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is 320 pages long, and a total of 80,000 words.

This makes it 108% the length of the average book. It also has 98% more words than the average book.

How Long Does it Take to Read Charcuterie: The Craft of Salting, Smoking, and Curing Aloud?

The average oral reading speed is 183 words per minute. This means it takes 7 hours and 17 minutes to read Charcuterie: The Craft of Salting, Smoking, and Curing aloud.

What Reading Level is Charcuterie: The Craft of Salting, Smoking, and Curing?

Charcuterie: The Craft of Salting, Smoking, and Curing is suitable for students ages 12 and up.

Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.

When deciding what to show young students always use your best judgement and consult a professional.

Where Can I Buy Charcuterie: The Craft of Salting, Smoking, and Curing?

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman is sold by several retailers and bookshops. However, Read Time works with Amazon to provide an easier way to purchase books.

To buy Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman on Amazon click the button below.