In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include ...Show synopsisIn addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.Hide synopsis
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this book is wonderful - if you ever wanted to make sausage or cured meat or even smoked meat, this is the book -- I cant wait to get started - easiest recipe was for a cured eye of round just refrigerated for 2 weeks and then hung to age - the authors practically worship the pig and most recipes are for pork which sounds great to me
This book is well written, easy to follow, and supplies info on where to purchase items needed to preserve the different items. It is also informative regarding the history and evolution of the art of Charcuterie. However, this book is for individuals who are serious about cooking and preserving his/her food. This is not a cookbook for the casual cook.
This is an excellent book for anyone looking to "home-cure" meats. The text is clear, consise and very instructional. The authors present specific recipes as well as master recipes and variations. Should suit both beginner and advanced chefs. Photographs are high-quality.
There are other books like this on the market but this is the one I'd recommend. Believe me, I've read most of the other books on meat curing!
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