Competition Time – Win a copy of Le Charcutier Anglais by Marc Frederic

OK so we don’t do Competitions very often but how about winning a copy of Marc Frederic’s Charcuterie book “Le Charcutier Anglais – Tales & Recipes from a Gamekeeper turned Charcutier”

This really is a fantastic book by my great friend Marc Frederic always a fountain of knowledge, quips and jokes, sometimes it can be difficult to tell if his next story is a recollection or another dodgy joke! brilliant fun yet informative reading…

Le Charcutier Anglais Marc Frederic WEB

To win sign up to the competition and newsletter here, and to increase your chances of winning subscribe to this blog “Yorkshire Dales Food” by clicking the Email Subscription icon in the top right of the page and for your third chance, “Like us” on Facebook here.  We will collate all entries and select a random winner at the end of November 2012 and send out your book in plenty of time for Christmas.

Le Charcutier Anglais Book Competition Enter your details here

If you cannot wait then you can buy the book online from the following websites

Yorkshire Chorizo
Paganum Artisan Butchers & Charcuterie

The perfect Gift for the foodie carnivore!

Format: Hardback, Pages: 192, ISBN: 978-0-9569899-0-1, Publishing date: 1st December 2011, RRP: £30, P&P £5

Congratulations go to Peter Orr the winner of the Charcuterie Book, picked at random from all entries, 2nd December 2012.

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
This entry was posted in bacon, Books, charcuterie, Competitions, Food, Food & Recipe Books, Food Competitions, Sausages and tagged , , , . Bookmark the permalink.

1 Response to Competition Time – Win a copy of Le Charcutier Anglais by Marc Frederic

  1. I read Marc’s manuscript and loved it. I would be howling with laughter at his stories, and my husband would say, “I thought you were reading a cookbook.” I just made sausage the other day and referred back to the manuscript for the how-to. No casings or equipment, so I did what Marc said was a Scottish thing, packing the sausage into a pan. I have one that is 4x4x12 inches with straight sides, so it makes perfectly square slices.


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