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.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.