The Best Charcuterie Ever

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn

The only book for home cooks offering a complete i more...0 points

The only book for home cooks offering a complete introduction to the craft.Charcuterie-a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto-is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâ...0 points

Great Sausage Recipes and Meat Curing by Rytek Kutas

Curing and smoking meat using natural and syntheti more...0 points

Curing and smoking meat using natural and synthetic casings Selecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who le...0 points

CHARCUTERIE AND FRENCH PORK COOKERY by Jane Grigson

Every town in France has at least one charcutier, more...0 points

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least a...0 points

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella, David T. Harvey

The complete, contemporary guide to preparing saus more...0 points

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating...0 points

The Soho Charcuterie Cookbook: Fabulous Food for Entertaining by Francine Scherer, Madeline Poley

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Charcuterie Chopping Board

Charcuterie Chopping Board Dimensions (in):16.5&qu more...0 points

Charcuterie Chopping Board Dimensions (in):16.5"x 12.5" x 1"ImportedShips out 3-5 Business Days. Please be aware that all products are handmade and unique therefore there may be slight variations in each individual product.0 points