Charcuterie – The Craft of Salting, Smoking and Curing Hardcover – 15 Nov. 2005

When I first opened the book, I was a little disappointed. I am so used to glossy photos of everything in cookery books that I expected the same here. I got over my initial surprise and began reading. What a wonderful book. There is an indepth description of each recipe, and how and where they came from. Then there are selective sketches beautifully done on various things from terrine tins to meat grinders. I find it has the warm feel of a book written in the early/mid part of the 20th century. And I especially like the generous section at the back explaining various sauces which are vital to making the meats even more special. This book is well worth buying!

I bought this book after reading a number of recommendations on the Internet, when I wanted to make my own smoked bacon. It has not disappointed. Firstly, it is very interesting to read. Secondly, it is informative and comprehensive, with clear curing and smoking instructions for the budding home charcutier. It is mostly about pork, but also includes poultry and some beef and vegetables, covering sausages, pates, salamis, hams, bacons, and much more, with some recipes. My first two slabs of dry-cured bacon were excellent, and I smoked them in my Weber kettle barbecue. Now I want to have a go at hams, rillettes and lots of other good-sounding things - it could become my new fun and satisfying hobby!

This is a brilliant book.I bought it to find out more about curing bacon but have now been distracted by the sausage recipes, confit, smoking - even preserved lemons.Every recipe is clear with lots of background information. It has lovely little hand-drawn illustrations which are very becoming with such a traditional subject matter.My only minor quibble is that for reference I'd have liked to have seen photos of what the finished products are supposed to look like.However, that is a minor point and doesn't detract from what a hugely comprehensive piece of work this is.Destined to become a classic!

I bought this book for home curing of different meats and for a few extra tips. I have been curing meats since I learned the trade from my grandmother (farming stock). This book is handy if you want to do that little bit more.

This is a nicely laid out, attractive book, which contains clear instructions and nice recipes. The recipes themselves are, for the most part, traditional and unpretentious. Put simply, they are tried, tested and they work, the end products being extremely tasty. I'd definitely recommend this book and it's become my go-to for all things preserved, smoked and salted. Don't buy it if you like lots of big, glossy close-up photos though; it doesn't have any.

This book is informative and authoritative, providing recipes and guidance on the production of a variety of cured meats and sausages. Some illustrations add guidance to some of the cooking methods, but it is mostly text based: no lavish photographs, it is more of an encyclopaedia of charcuterie methods for the enthusiast or professional.

One of those volumes that all professionals should have on their bookshelf. Unfortunately a US publication which has never been translated into English so you need to keep your conversion tables handy. This new edition has got metric measures but if you buy your meat ready cut from the butcher you may need to ask him if you want American cuts of meat.

I do like this book! its well designed and includes a good selection of recipes and methods that are explained in straightforward language. Very usefully the authors have included metric measurements alongside the rather alien US spoons/ cups/ gallons etc. Would recommend this book to anyone who wants to be serious about their charcuterie