in the world and it's time for everyone to get a glimpse into his craft. He is the true vanguard for all things meats and cooking. This book is so awesome. It's the one and only you'll ever need, for real." - Matty Matheson, chef, author, and actor/producer of The Bear

Sausages, salami, bacon and a dry-aged, smoked brisket: all tried-and-true classics answering the questions of how to make meat last longer, go further, taste better. But some meats taste a lot better than others, and there's a reason why: quality meats and quality recipes.

Welcome to the essential companion for cooking and making epic Quality Meats, whether you are a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to sandwiches and small plates, to more ambitious undertakings like making bacon, briskets, sausages and charcuterie, or smoking your own meats, acclaimed chef Luke Powell has you covered.

Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is now founder and co-owner of hatted restaurant turned smallgoods wholesaler LP's Quality Meats, and Bella Brutta Pizza, both in inner Sydney. He has a chef's sense for flavour and has honed the art of charcuterie at home over multiple decades.

This fully photographed, wibalin-textured hardback has over 80 recipes with step-by-step photography and includes special features on salami and brisket.