Michael Scelfo – The Ultimate Charcuterie Tome

Maybe commuting to Harvard Square every day has brought out Michael Scelfo’s scholarly side. This holiday season, the Russell House Tavern chef can’t wait to get his hands on his very own copy of the Handbook of Fermented Meat and Poultry. This 576-page volume is not for the dabbler or the dilettante; it’s for the serious sausage-maker or anyone in need of an incredibly comprehensive hands-on guide through the science and technology – from history and principles right up through safety and sanitation – of fermented meats. You don’t have to be a member of Mensa to figure out: if you get this for the charcuterie fanatic on your list, you might very well reap the rewards next year.