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Jeremy Schmid
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With more than 100
Hugh Fearnley-Whittingstall has teamed up with Steven Lamb to create the ultimate handbook on curing and smoking all meat and fish
The photography throughout the book is phenomenal and gives a great insight into the texture and specific size of each individual sausage you can make
A Charcuterie Diary 59kg Jeremy SchmidP. J. Booth This is an inspiring book for anyone starting out on their charcuterie journey as it was written by an everyday Australian who had no prior knowledge or professional training in the meat industry. After several years of experimenting and hunting for suppliers, P. J. Booth decided to translate highlights from a diary he kept so others could follow in his footsteps. Packed with a wide range of recipes, including for one of our favourites
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