Finished the Strain trilogy, which I enjoyed mostly....moving on to "Driving Blind" by Ray Bradbury, and reading "Charcuterie: Salting, Smoking, and Curing"
Note: Charcuterie is a very good book in many aspects, but a bit pissed to learn their coppa recipe is way off; it appears coppa is almost universally a whole-muscle cut, and they never mentioned a few other very useful things i found elsewhere, like how to mold your own sausage to help minimize overdrying.....cool book but you'd do well to spend a bit of time researching anything you wanted to try outside JUST taking their word alone.