Best cookbook for.... (suggestions needed!)

[silk]

I have an Amazon gift voucher burning a hole in my inbox, thanks to my kringler, Jen
So I'm looking for suggestions. I'd love to get something that helps me with charcuterie/preserving meats, but I am not dead set on that idea so ideas for other fabulous cookbooks will be merrily entertained.

[Tulsa]

In the Charcuterie from the Fatted Calf is very nice

[awa]

Charcuterie by Polcyn and Ruhlman. (The title is actually longer than this)

I've had the pleasure of sampling Brian Polcyn's charcuterie over many years, long before it was the current rage. The book is thorough and accessible.

[bascar]

awa almost certainly knows best but I'll throw in Salt Sugar Smoke by Diana Henry

[silk]

I may be able to get all three and still have a few $$$ left over... Hit me with some more suggestions! Nothing like filling up the cookbook shelves in the yet-to-be-built new house, right?!

[StraightForward]

The Preservation Kitchen is awesome. I also just bought Nopi, by the same author as Jerusalem and Plenty (Yotam Ottolenghi). Highly recommend all his book for awesome, original combinations and gorgeous use of vegetables.

The Art of Fermentation by Sandor Katz is great too, if you're interested in doing kraut, kombucha etc.

I've recently pruned down my cookbook collecting by over half, and these are a few that I didn't even consider getting rid of.

[peachpaws]

I just got Jerusalem for Christmas and am burning through the recipes. Each one is better than the next!

[silk]

They've arrived! Now to decide what to make first.....

book.jpg (81.64 KiB) Viewed 9519 times

[awa]

Bon appetit!

[silk]

Thank you! I really, really like the 'feel' of the book on the right, it has lovely photographs. The Fatted Calf book is illustrations rather than photos but the recipes look great.