absolute best books on charcuterie & sausagemaking?

[Guest guest]

I'm looking at the Ruhlman book for my husband. Suggestions? How about Jane

Grigson's books? Kinsella's Professional Charcuterie? He's a food scientist

and usually buys the professional version of whatever technique is the latest

enthusiasm, but often cooks more from firendlier books - and my understanding is

that Kinsella has techniques that are out of range, in terms of time and

equipment, for the home cook. I don't want to end up buying a couple thousand

dollars' worth of fancy equipment for a few months' pottering pleasure.