Charcuterie: How to enjoy, serve and cook with cured meatss Hardcover – October 9, 2014

Excellent book. The author is knowledgeable and interesting. If you are looking for an adventure in food this book's for you,

Now I am not about to cure my own or stuff a sausage, but I found the ideas of coordinating a tray helpful. Would not be a bad hostess gift either for those who can see the cocktail hour their dinner!

This was a gift and my husband is very pleased with it !!!

Another excellent book.

I was under the impression this was a book on how to cure meats, they have a few pages on it, rather the entire book is how to cook with cure meats, which it clearly states in the title so that's my fault not theirs, somewhat misleading, semi upset about it.

Love it.

This is basically a cook book Using Charcuterie products, and not a book about making Charcuterie, which the description lead me to believe it was

Poor quality

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

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