Mostly I learned that wet, thick, air dried preserved meats need nitrates, while thinner, quickly dired meats do not need them as much. The text gives voice to the courage of queer people and practitioners to resist these norms [and] succeeds in giving an account of the advance towards gender and sexual plurality. Although, I somewhat dispute the claim that you must add ferment culture and nitrite/ nitrate to dry sausages. This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use.

Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The DIY corned beef and fermented pickles were amazing, I would recommend everyone who likes to cook try to make these. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction. All the time, I still get asked about smoked meats and dry-cured meats – it’s a confusing subject until you understand salt and the many other factors that need to be balanced.He's the author of How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish; and The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More ​.

He makes a point to touch on the history, chemistry and safety of each of the major techniques prior to diving into the details. The recipes range from dry cured bacon to venison biltong, hot smoked pork tenderloin, cedar smoked duck breasts, pastrami, oak smoked cheddar, smoked new potato salad, and many more. Illustration shows Uncle Sam sitting at a table in the "Congresssional Lunch Rooms", he is being served a large sausage labeled "Tariff Bill" by a waiter labeled.It's an interesting read with many formulations to help the novice on their journey to creating artisan meats and sausages in a safe manner. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006). This was a cultural rather than a materialist model, the argument being that Africans were made sick not by the material changes to their lives and environment, but by their cultural "maladaptation" to modern life. I don't read cookbooks cover-to-cover but I've trawled through this enough to get everything I can out of it until I need a recipe. In addition to the fundamental principles, therefore, guidance is offered in the selection of raw materials.

I wanted this book because I love eating charcuterie and wanted to try my hand at making some at home. It's written by Michael Ruhlman, of "Soul of a Chef' fame as well as cookbooks for all of the Keller eateries. Particularly for cured meats, the color is an important aesthetic outcome as well as an indicator to the chef as to how the product turned out. I decided to read this book more because I'm a fan of Michael Ruhlman in general, not that I actually wanted to make my own sausages. Our contributors make the case that reducing violence is a responsibility for everyone in society: for those in power, in both government and in the formal criminal justice system; but also for all of us in our schools and hospitals, in the arts and in our civic society, on our streets, and in our homes.This collection of essays is the second in a series of books curated by the Monument Fellowship: eight organisations which have been funded by The Monument Trust to work together to make a sustained, cumulative and transformative change to the journey of individuals through our justice system.

The underlying assumption of this discourse was that disease was produced by the disintegration and degeneration of "tribal" cultures, which was seen to be occurring in the process of individualization and modernization.

Then some other books are also excellent but aren’t into the details of these others, in my opinion, more on the inspirational/ideas side.