Charcuterie - The Craft of Salting, Smoking, and Curing
[SRB07]

I purchased this book from B&P about a year ago. If you are into meat hobbies, it is a book you won't regret buying. The things I have tried from this book have turned out well. The authors give interesting backgound on the products/recipes so you can appreciate the cultural origins of what you are making. It isn't a recipe book, it is a great book on the art and craft of meat (that has some great recipes in it).

If you buy it for a very specific reason, e.g. dry curing meats/sausage, then you might be a little disappointed. There is a lot to this book in terms meat and poultry "projects", but you may wish that your favorite area of interest was more substantial. BTW: If you haven't adventured into dry curing, and are interested in it, the book is perfect first book.

I like the book. It is very well written and you'll find yourself just reading it becasue it is plain interesting.