This book is well informed and an excellent source of traditional French charcuterie recipes. However it only gets three stars for the following reasons. Firstly this edition suffers from sloppy editing. Some recipes and passages of text appear to have words and sentences missing which render those sections useless.
Secondly things have moved on in the use of salpetre and cure mixtures that are better covered in e.g. "Charcuterie: The Craft of Salting, Smoking and Curing", particularly because we now recognise health implications in their use.
This book is good for reference but there are better books (see above) for the uninitiated