Charcuterie: How to enjoy, serve and cook with cured meats

Author(s): Miranda Ballard


Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi at home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops on sticks, scotch eggs and 'Sushi style' gorgonzola with prosciutto and rocket. You'll also find recipes to make a perfect light lunch or starter, as well as Main Courses such as paella with chorizo and omelette with ham, gruyere cheese and patatas bravas. The section on home curing will provide you with recipes to cure your own pork belly or duck breast, while the range of Accompaniments from pickles to toasts will give you all you need to complete your perfect charcuterie board.


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Product Information

Miranda Ballard and her husband left behind their London media careers in 2008 to return to their home county of Worcestershire and launch their own food company Muddy Boots. They wanted to rebrand the idea of the burger, to prove it is a versatile and nutritious food and promote top quality, ethically farmed, beef. Their burgers are now sold in 90 supermarket branches nationwide and they are soon to open a new innovative butchery and charcuterie shop and cafe (The Modern Meat Shop) in Crouch End, London.

General Fields

  • : 9781849755672
  • : Ryland, Peters & Small Ltd
  • : Ryland, Peters & Small Ltd
  • : October 2014
  • : 235mm X 190mm
  • : United Kingdom
  • : December 2014
  • : books

Special Fields

  • : Miranda Ballard
  • : Hardback
  • : Dec-14
  • : 641.66
  • : 160