Charcuterie: How to enjoy, serve and cook with cured meats Hardcover – 11 Sept. 2018

A mouth wateringly enjoyable book setting the taste buds to work while giving a good introduction to different cured meat boards with many delicious recipes.

Great price

beautiful book

Originally thought it was a book about shark cutlery, but this was good too

Expected a book about Charcuterie - preparing; drying; curing; cutting; types etcWas little more than a distinctively average recipe book. Can someone tell me why it includes a recipe for Spaghetti Carbonara other than it contains lardons!!

This is a disappointing book if you are expecting to learn anything about curing or making charcuterie or salami. Fine if you need to know that hey, yes, you can slice up some salami and bake it with something else in the oven. Wow! I didn't know that!It has a very basic recipe for bacon, a use straight away sausage and prosciutto duck. These simple recipes don't use Prague powder and are, as I say, very basic.Perhaps I should have read the sub title: how to enjoy, serve and cook with cured meats.On the plus side there are two nice recipes for crisp bread and oatcakes

This is the best book on cured meat I have found. A really good reference book with some fantastic recipes. Highly recommended for your kitchen bookshelf!

Bought as a gift for Christmas so have not tried any recipes but it looks good