Welcome to the essential companion for cooking and making epic Quality
Meats, whether you are a beginner, expert or somewhere in between. From
easy recipes for grilling and roasting your favourite cuts, to
sandwiches and small plates, to more ambitious undertakings like making
bacon, briskets, sausages and charcuterie, or smoking your own meats,
acclaimed chef Luke Powell has you covered.
Luke worked in top-level kitchens for decades before pursuing his
passion for charcuterie and is now founder and co-owner of hatted
restaurant turned smallgoods wholesaler LP's Quality Meats, and Bella
Brutta Pizza, both in inner Sydney. He has a chef's sense for flavour
and has honed the art of charcuterie at home over multiple decades.
This fully photographed, wibalin-textured hardback has over 80 recipes
with step-by-step photography and includes special features on salami
and brisket.
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