 It's been a while since I last wrote a Books for Cooks article, which is odd considering I own and read so many damn books. Like previously, I am going to focus on one niche of cookbook - and an invaluable one at that - Charcuterie! And if you are like me and just got up out of your seat and did a little dance for joy, this article is for you.
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 This is Chapter 2 in our blog series 'Books for Cooks', and if you read through the first one, we looked at fine-dining favourites from some of the best chefs in the world. Unless you are a die-hard foodie or aspiring chef, you probably would leave those books on the coffee table; recipes often needing more time, skill and ingredients than the average person has. Happily for all of you looking for some inspiration this Summer, Chapter 2 will be focused on 'Healthy Home Cookery'.
 I thought I would write this mini blog-series in order to look at, what is in my mind the most interesting part of the 'food media' selection out there. Food is everywhere, on our TV screens, our social media networks, our phones, tablets and humbly, (hopefully) still on our bookshelves...
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