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The formulations that I have used really produce a fine quality product. That said I would not recommend for someone just starting out. Read morePublished 2 months ago by Robert Moeller
Great to get you started - it is US based be aware of that - Really good inspiration and recipes and a good readPublished 4 months ago by PI
This is a nicely laid out, attractive book, which contains clear instructions and nice recipes. The recipes themselves are, for the most part, traditional and unpretentious. Read morePublished 6 months ago by Martin Glynn
This is a brilliant book.
I bought it to find out more about curing bacon but have now been distracted by the sausage recipes, confit, smoking - even preserved lemons. Read more
This book is informative and authoritative, providing recipes and guidance on the production of a variety of cured meats and sausages. Read morePublished 15 months ago by R de Bulat
Great book. Full of great recipes, hints & tips that make sure you get the best out of each recipe. Highly recommendedPublished 15 months ago by Quixote
It is so simple and clear, with recipes that work. It's also very comprehensive, covering hams, bacon, sausages and salami.Published 16 months ago by Jim Bennett
this goes well with the smoker I bought last year only regret is that I should have bought both years ago!Published 21 months ago by K. Riley