"Charcuterie by Miranda Ballard makes one race to the deli counter." Country Life magazine.
Charcuterie will teach you everything you would like to know about the history of pork and sliced meats, and will explain how to make the most of your local butcher's so that every meal tastes as divine as could be. You'll learn lots of excellent little tips about how to preserve and cure your food as well as how to match the perfect drink to the flavours of your dish.
Charcuterie will provide you with a host of recipes for all types of occasions. It contains small bites such as grilled chorizo and scallops on sticks, main courses such as pork belly or duck breast, and accompaniments such as pickles and toasts.
With this book you will have everything you need to become a meaty expert, from purchasing the right cuts and curing your own meat, to creating a culinary masterpiece to impress even the most discerning of food critics.
