French Charcuterie at Home Terrines, Rillettes, Saucisses, and Patés en Croûte |
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| Author:
| Vérot, Gilles |
| Foreword by:
| Boulud, Daniel |
| ISBN: | 978-1-962098-07-6 |
| Publication Date: | Sep 2024 |
| Publisher: | Tra Publishing
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| Book Format: | Hardback |
| List Price: | USD $45.00 |
Book Description:
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"Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home" --Daniel Boulud "This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners..." --Kitchen Arts & Letters From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more,...
More Description "Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home" --Daniel Boulud
"This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners..." --Kitchen Arts & Letters
From the fine art of dicing, shredding, and layering to the creation of delicious pâtés, terrines, rillettes, and more, this ode to French charcuterie will delight both tastebuds and eyes.
Making homemade charcuterie is easy. From the renowned Maison Verot in Paris comes 89 accessible recipes crafted by father and son charcutiers, Gilles and Nicolas Verot.
Detailed line drawings illustrate step-by-step techniques to master the basic methods of charcuterie, and beautiful photographs provide a visual reference for each dish. Whether country terrine, grandma's pate, or vegetable press, there's no need for special tools or hard-to-find ingredients-- just simple techniques that bring the art of charcuterie to your kitchen with ease.