Following on from his critically claimed ‘A Charcuterie Diary’ P.J. Booth has once again outdone himself. Squeal focuses on the more unusual aspects of Charcuterie. This includes creations like Campobasso Salami, lamb neck porchetta and pickled octopus to name a few. The recipes can be challenging although they are simply explained with detailed illustrations, percentage quantities along with step-by-step instructions. You will not find another collection of such recipes and techniques in any other book!
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