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Tim Hayward walks through charcuterie from scratch for people with a regular kitchen rather than a cellar in Parma, which is exactly the constraint that makes this book useful. Salting, drying, smoking and sausage-making, with proportions and timings you can actually follow. The format is small and approachable, a nice contrast to the subject's usual pomposity. If you've been meaning to start but got scared off by the doorstoppers, start here.
Format: Paperback
Pages: 144
Language: English
First published: 2019
