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

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: pork belly; pork livers; yellow onion; garlic; shallots; parsley; eggs; heavy cream
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  • ISBN 10 1962098079
  • ISBN 13 9781962098076
  • Published Sep 10 2024
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher Tra Publishing

Publishers Text

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.