Sausages, salami, bacon, and a dry-aged, smoked brisket: all tried-and-true classics answering the questions of how to make meat last longer, go further and taste better. Written by acclaimed Sydney-based chef Luke Powell, Quality Meats is true to the name and built on decades of experience and passion for charcuterie. Its an essential companion for cooking and making epic quality meats, whether you are a beginner, expert, or somewhere in between.

• A comprehensive cookbook on making sausages, charcuterie, and smoked meats at home
• Includes 80+ recipes with step-by-step photography
• Detailed instructions on how to make a variety of smoked meats including salami and brisket
• Wibalin® hardcover

• (L) 7.67” x (H) 9.84”