French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Patés En Croûte - Gilles Vérot

Focuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home --Daniel Boulud \nThis 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 \n \nFrom 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. \n \nMaking 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. \n \n 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. \nFocuses on seasonality, highlights the true art of charcuterie, and introduces soulful French cooking into your home --Daniel Boulud \n \n 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 \n \n Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event. --Midwest Book Review \n \n 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. \n \nMaking 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. \n \n 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.\n