A brand new book from #1 Bestselling author Lori Jane Stewart.

Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company.  There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.

For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?

Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?

How and why did meat preservation start and why is it still being carried out in the traditional ways today?

If you are interested in any aspect of charcuterie, you will need to know all of this and more.

This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it’s rich history throughout the years.

Only available at this low price for early April 2012