Author(s): Peter Booth

meat

This is a book about how to make unusual charcuterie. It is more than 400 pages long and contains more than 150 recipes. The products include game meat salami, squid ink salami, cured seafood, rolled and cured pigs head and everything in between. The recipes are based on traditional styles from France, Italy ,Czechoslovakia, Germany and Great Britain. It carries on where the award winning A Charcuterie Diary concluded.