SQUEAL - P.J Booth
Squeal is a book about unusual charcuterie .
Here you will find charcuterie recipes which you have not heard of previously. It contains recipes for various air dried products using game meat, squid ink, and many other ingredients. Recipes for seafood charcuterie .Smoked and cured products from Prague and Germany. Whole muscle products which will be new to you.
It follows the award winning first book, A Charcuterie Diary.
WHO IS P.J. BOOTH?
Peter lives in Melbourne and works as a lawyer. He has an avid interest in food and writing. His first book, A Charcuterie Diary, is the first Australian book written solely about home charcuterie production. It has received some critical acclaim in Australia. It was awarded a Gourmand prize for Best Cookbook in Australia, in the category of Special Interest. His second book, Feathered is devoted to poultry cooking in all forms including chicken and game birds. It covers technical aspects of eggs, poultry and butchery as well as many different cooking styles such as sous vide, smoking and confit. Feathered was also awarded a Gourmand award as one of the three Best Cookbooks in the world in the Single Subject category.
details: 410 pg hard cover.
Squeal is a book about unusual charcuterie .
Here you will find charcuterie recipes which you have not heard of previously. It contains recipes for various air dried products using game meat, squid ink, and many other ingredients. Recipes for seafood charcuterie .Smoked and cured products from Prague and Germany. Whole muscle products which will be new to you.
It follows the award winning first book, A Charcuterie Diary.
details: 410 pg hard cover.
WHO IS P.J. BOOTH?
Peter lives in Melbourne and works as a lawyer. He has an avid interest in food and writing. His first book, A Charcuterie Diary, is the first Australian book written solely about home charcuterie production. It has received some critical acclaim in Australia. It was awarded a Gourmand prize for Best Cookbook in Australia, in the category of Special Interest. His second book, Feathered is devoted to poultry cooking in all forms including chicken and game birds. It covers technical aspects of eggs, poultry and butchery as well as many different cooking styles such as sous vide, smoking and confit. Feathered was also awarded a Gourmand award as one of the three Best Cookbooks in the world in the Single Subject category.
