March 15, 2015
Three Meat Magazines + a Sausage Making Book – Books for Cooks
About five years ago I bought Michael Ruhlman’s book Charcuterie from a shop in Fitzroy called Books for Cooks. If you live in Melbourne and like cooking, you probably know this place….their range of cookbooks is exceptional and they really know what they’re talking about.
I’ve followed Ruhlman’s recipes for all sorts of things, terrine, sausages, beef jerky…it was also from Charcuterie that I realised making bacon at home wasn’t actually that difficult. In fact you could probably say that if I hadn’t bought this book five years ago, I would probably have never started TIFB.