If you love a cured meat then this next cookbook is just for you. Launched on the 27th of August, Salumi explores the process of making dried and cured meats at home.
With over 100 recipes, illustrations and a look at many of the ancient methods used for curing meats - this really is a salumi bible.
Guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto are all covered in the book and the authors Michael Ruhlman and Brian Polcyn even show readers how to butcher a whole hog in both the Italian and the American styles.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.