Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats

Some interesting stuff in here, but really just a guy talking about a food tour of the US. Didn't feel the need to read it again

Pretty good book. Added it to my library.

I loved this book. The writing is fluid and the author's passion for the subject is infectious. Charcuterie should be as American as apple pie. Jeffrey Roberts makes the case that it is our birthright.

Not too much to say. I purchased as a gift. The recipient loved it.

Not really what I was expecting more of one man's journey through cured meats rather than how to make something

This is a book about how America's preserved meats came about not on how to make some of the most recognized items. Not a bad book but not helpful to some one looking into the art of preserving meat

Fascinating! Very well written.I just wish the author could have ventured more Westardly.

So-so,