Charcuterie: How to Enjoy, Serve and Cook with Cured Meats

Charcuterie: How to Enjoy, Serve and Cook with Cured Meats by Miranda Ballard is a handsome, practical guide to the world of cured meats, from classic salami, prosciutto, and smoked sausages to pâtés, terrines, and elegant boards made for sharing. Published by Ryland Peters & Small in 2014, this 160-page hardcover offers more than 65 recipes and serving ideas that show home cooks how to enjoy charcuterie as appetizers, party food, casual meals, and richly flavored main dishes. With guidance on preservation, pairing drinks with cured meats, and building better plates from butcher-shop staples, Ballard makes a traditional craft feel accessible and modern. Stylish, savory, and entertaining-friendly, Charcuterie is a strong pick for readers interested in grazing boards, pantry provisions, and the art of cooking and serving cured meats.