There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.
Paul Peacock has written books on making your own cheese and sausages as well as a wide range of other titles on cookery and vegetable gardening. An occasional panelist for BBC Radio's Gardener's Question Time, he also writes a regular gardening column for The Daily Mirror as 'Mr. Digwell' and has contributed to countless gardening and cookery magazines.
Little, Brown Book Group
Date of Publication
Food & Drink: General
Place of Publication
Country of Publication
line-drawing illustrations of cuts of meat and how to prepare