Title: excellent
Product review: I bought this book for my father as a Christmas gift, and he has done nothing but putting meat in casings since then. Very detailed and informative. It's by far the best curing book I've seen from what's out there. Many of the recipes we've found online do not go into detail about how much and which type of salt is required for the right cure, but this one makes sure the proportions are right so you don't get sick off of your own food. The history of (the) Charcuterie also adds to the pride that comes with learning this all but lost art. I'd recommend this book to the beginner interested in getting started or to the advanced who is looking to hone their skills.
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