charcuterie
very well written, a pleasure to read. covers all aspects of small goods production. very easy to understand for any one getting into this hobby.

Inspirational!
I absolutely love this book. It treats the glorious history of preserved animal proteins with the respect and detail it rightly deserves. "Whether thrifty or luxurious" is fully embodied, from foie gras terrines to meatloaf, to bacon, or blood sausage, or even prosciutto and lardo it's all here. Proper methods are outlined clearly and logically, and recipes are of reasonable size for the home cook. I have produced several recipes from this book, and my coworkers and I are pleased with the results. This book demystifies charcuterie and places it squarely in the hands of the people (As it needs to be). It's a forgotten art among home cooks, and was once vital for survival; now we can practice for the joy, and for the flavor.

Meat, Meat....Eat more Meat!!!!!!!!!!!!!
I had borrowed this book from a friend to learn to make Sausage. Once I looked at it I had to own it. Once I owned it I found so many that I wanted to make. It is laid out very well.!!!!!!!!!!!!!!!!

Charcuterie for the home enthusiast
Well written and, for the layperson, easy to understand, this book is an essential addition to any kitchen craftsman's reference library. Covering everything from the history of meat preservation to hands on DIY, this book will have you preserving and smoking your own hams, bacon and sausages in no time at all and enjoying the experience. For me its been a 10 out of 10 experience.Charcuterie: The Craft of Salting, Smoking, and Curing

Easy reading for great results!
I've just bought this for my boyfriend, who hasn't read a book since high school. Before I knew it, we were eating delicious smoked meats. Easy to read, basic instructions and fabulous recipes - it's a book that will be handed down through the generations.