A Charcuterie Diary - Hardcover - By P.J.Booth
A Charcuterie Diary: Hardcover
Do not be afraid of charcuterie.
It is a technique for meat preservation, the origins of which are lost in time. If people wearing leather sandals without electricity can do it, then so can you. I am a lawyer, not a chef and I can do it.
The book is a record of my experience and drawn from a diary in which I kept recipes, observations and the results over the past four years. Hence, the title to the book. It was written primarily because the books that were available to me I did not find helpful.
Charcuterie is thousands of years old. I hope that you will become a torch bearer of such traditions.
Friends, family and associates will hold you in even higher esteem, if that is possible. Your entrance into a gathering, once quite unnoticed, will now be like walking into a roomful of meerkats.
Never trust a vegan.
*Australian Author
A Charcuterie Diary - By P.J.Booth
A Charcuterie Diary by Peter J Booth is a landmark work from the personal diary of a humble enthusiast. It will embolden you to enter the eclectic world of charcuterie and tongue-in-cheek promises that you will be held in “higher esteem” by friends, family and associates.
150 recipes - Hardcover book – Colour interior - Over 75,000 words in more than 350 pages simply and beautifully designed with all you need to know to understand charcuterie and become someone who the author describes as a “torchbearer of the traditions”.
Peter's book is a fabulous how-to guide, with a wealth of information and recipes that are written for the Australian market - something that has been lacking for many years!
Do not be afraid of charcuterie.
It is a technique for meat preservation, the origins of which are lost in time. If people wearing leather sandals without electricity can do it, then so can you. I am a lawyer, not a chef and I can do it.
The book is a record of my experience and drawn from a diary in which I kept recipes, observations and the results over the past four years. Hence, the title to the book. It was written primarily because the books that were available to me I did not find helpful.
Charcuterie is thousands of years old. I hope that you will become a torch bearer of such traditions.
Friends, family and associates will hold you in even higher esteem, if that is possible. Your entrance into a gathering, once quite unnoticed, will now be like walking into a roomful of meerkats.
WHO IS P.J. BOOTH?
Peter lives in Melbourne, Australia with the family comprising The Mumster, No. 1 Son, No. 1 Daughter, The One True Dog and, sadly, The Rat. He is a lawyer (LL.M) with an avid interest in cooking, food and wine. This may explain the interest in charcuterie and writing. A science degree (B.Sc (Hons)) may explain an interest in the technical aspects of meat curing and smoking.
