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.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?