Tuesday, 8 November 2011

Where to buy Le Charcutier Anglais Book

Where to buy the book “Le Charcutier Anglais”.

Marc-Frederic has thought long and hard as to where he should retail his book, the larger online bookstores were the first to show an interest, some of them were dictating the terms on price and how it should be sold. Some of them had already priced it up on their websites at a price less than wholesale even without his knowing, a bit like the supermarket power.

That approach alone was enough for him to decide he would choose to go the scenic route and retail his book via the many farm shops, cookery schools, small online businesses and all other similar good foody orientated stores and places of interest we have in this country.

The pleasure of the thought that someone is browsing a copy of his book in a small shop where the shopkeeper appreciates both the book and the additional business it may bring. Also the interaction between the storekeeper and purchaser who may discuss the contents of his book rewards him with fulfilment.

If you know of such a small business that may like to stock the book, then please do let us know, hopefully we can add it to the list below.

www.sausagemaking.org                                  Lancashire
www.sausagefans.co.uk                                    Norfolk
www.bertrams.com                                           Norfolk
www.empirefarm.co.uk                                     Somerset
www.hotsmoked.co.uk                                      Devon
www.fly-fishing-tackle.co.uk                            Devon
www.dartsfarm.co.uk                                         Devon
www.lecharcutieranglais.co.uk                          Devon
www.exevalleyfarmshop.co.uk                          Devon 
www.provencalspice.com                                  Surrey  
www.severnviewfarm.com                                Gloucestershire
www.thymeatsouthrop.co.uk                             Gloucestershire
www.paganum.co.uk                                          Yorkshire
www.yorkshirechorizo.co.uk                              Yorkshire
www.weschenfelder.co.uk                                  Yorkshire
www.ludlowfoodcentre.co.uk                             Shropshire
Castle Bookshop                                                  Ludlow, Shropshire
www.gardners.com                                              Sussex
www.gwct.org.uk                                                 Hampshire
www.waterstones.co.uk                                        U.K. over 40 shops
The Kew Bookshop                                              Kew, Richmond Surrey
http://www.oakchurch.net/                                    Herefordshire
http://www.westmorland.com/farm-shop-0          Cumbria
www.ascott.biz                                                     Wiltshire
http://www.pynethebutcher.co.uk/                        Somerset
www.cannonandcannon.com                                London
www.jaffeandneale.co.uk                                      Oxfordshire
www.schoolofartisanfood.org/                             Nottinghamshire

www.accidentalsmallholder.net            Angus

www.jackmccarthy.ie                          Kanturk  


www.omnivorebooks.com                   San Fransisco
http://kitchenartsandletters.com/          New York

http://www.booksforcooks.com.au/      Melbourne

http://www.cook-book.com/                 Toronto  
www.goodegg.ca/                                 Toronto

Can I thank you for all your support and patience whilst this book has been in the making, I hope you enjoy reading it as much as I've enjoyed writing it.



  1. Hmmm...So, as your friendly neighbour from Holland, where can I buy it?

  2. Can't find an answer to this ANYwhere, then I thought "If anyone knows, it's Marc"! Sometimes when I am cooking pork chops, white goo (protein, I'm told) comes out and has to be scooped out of the pan so the sauce won't be ruined. Why does that happen? Is there a way to prevent it? It sort of ruins my appetite!

  3. Jean, that could be several things, usually it is the water content with in the meat coming out with some of the proteins, this happens often with sealed packed meat, the type flushed with gas to extend shelf-life, like those packets you would find in a supermarket.Diet of the animal can also have a bearing on this, again chose meat that has been fed on as much natural feedstuffs as possible. Best to buy meat from a meat counter where the meat is breathing and air-drying. Also vital is to allow your meat to come up to room temperature before cooking, this could be anything from 1 hour or more and then of course allow it to rest before serving.
    Hope this goes some way into explaining your question.

  4. Yes, thank you! Now that I think about it, this seems to happen NOT with pork chops I buy from the meat counter but with the packaged supermarket pork chops my husband buys. And, though I always bring beef to room temp before cooking, I often skip this step with pork chops. Thank you so much!

  5. Hi Marc I would like to point my customers to Le Charcutier Anglais publication on my website: www.forfoodsmokers.co.uk Let me know if you would like me to add and if so please supply the photo you would like me to use.